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Course Description Course Name : Processed Meats Course Code : GM-672 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Asst.Prof.Dr. HAKAN BENLİ Learning Outcomes of the Course : Describes basic processing procedures for manufacturing processed meats Explains the role of ingredients, non-meat additives and casings used in the manufacture of processed meats Knows the principles of curing, smoking and cooking in the manufacture of processed meats Describes the processing procedures for manufacturing different types of processed meats Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The aim of the course is to teach about processed meat products and their production processes. Course Contents : Introduction to meat processing. Curing and smoking. Cooked meat products. Sectioned and formed meat products. Sausages and sausage formulation. Casings, additives, herbs and spices. Cured and smoked meats. Canned meats. Language of Instruction : English Work Place : Classrooms in the deparment   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction to Meat Processing Reading class materials Lecturing, discussion 2 Composition and Nutritive Value of Raw Materials and Processed Meats Reading class materials Lecturing, discussion 3 Curing Reading class materials Lecturing, discussion 4 Smoking Reading class materials Lecturing, discussion 5 Meat Cookery and Cooked Meat Products Reading class materials Lecturing, discussion 6 Sectioned and Formed Meat Products Reading class materials Lecturing, discussion 7 Least Cost Formulation and Preblending of Sausage Reading class materials Lecturing, discussion 8 Mid-term exam Review for the exam Written Exam 9 Sausages Reading class materials Lecturing, discussion 10 Casings, Extenders and Additives Reading class materials Lecturing, discussion 11 Herbs, Spices and Condiments Reading class materials Lecturing, discussion 12 Cured and/or Smoked Meats Reading class materials Lecturing, discussion 13 Reduced and Low Fat Meat Products Reading class materials Lecturing, discussion 14 The Canning Process Reading class materials Lecturing, discussion 15 Restructured Meat Products Reading class materials Lecturing, discussion 16/17 FINAL EXAM   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Pearson A.M., Gillett T.A., 1999. Processed Meats. Aspen Publıshers, Inc., Gaithersburg, Maryland.  Gökalp, H.Y., Kaya, M., Zorba, Ö., 1997. Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Yayınları: 786. Erzurum Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 1 50 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 3 2 Examine and improve the social relationships and the norms; act to change them if necessary 3 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 4 4 Use advanced information and communication technologies along with the required level of computer software knowledge 2 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 5 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 3 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 4 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 4 9 Carry out work reqiring expertise in the food engineering field independently 3 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 3 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 2 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 5 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 3 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 2 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 5 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 3 42     Out of Class Study (Preliminary Work, Practice) 14 3 42 Assesment Related Works     Homeworks, Projects, Others 1 15 15     Mid-term Exams (Written, Oral, etc.) 1 20 20     Final Exam 1 20 20 Total Workload: 139 Total Workload / 25 (h): 5.56 ECTS Credit: 6