Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
ZGMS4142016959	PROCESSING TECHNOLOGY OF MEAT BY-PRODUCTS	Elective	4	8	4

Level of Course Unit

First Cycle

Objectives of the Course

To provide students to have knowledge about the fundamentals of fermentation technology and new developments in this area.

Name of Lecturer(s)

Learning Outcomes

1	To gain the knowledge about basic operations in slaughterhouse products and by-products processing technology
2	To learn equipment and machinery that is used in slaughterhouse by-products processing
3	To gain knowledge about utilization of slaughterhouse by-products in the food and other industries
4	Learn time management and how to share work in teams

Mode of Delivery

Formal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Introduction to slaughterhouse products processing technology, classification of slaughterhouse products and by-products, slaughterhouse products processing equipment and machinery, slaughterhouse by-products that are used as food and food additives, slaughterhouse by-products used in animal feed, uses of slaughterhouse by-products in the pharmaceutical and cosmetic industries, uses of slaughterhouse by-products in other industries, poultry slaughterhouse processing technology.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction to slaughterhouse products processing technology
2	Classification of slaughterhouse products and by-products
3	Slaughterhouse products processing equipment and machinery
4	Slaughterhouse by-products that are used as food and food additives
5	Slaughterhouse by-products that are used as food and food additives
6	Slaughterhouse by-products that are used as food and food additives
7	Slaughterhouse by-products used in animal feed
8	Midterm Exam
9	Slaughterhouse by-products used in animal feed
10	Slaughterhouse by-products used in animal feed
11	Uses of slaughterhouse by-products in the pharmaceutical and cosmetic industries
12	Uses of slaughterhouse by-products in the pharmaceutical and cosmetic industries
13	Uses of slaughterhouse by-products in other industries
14	Poultry slaughterhouse processing technology
15	Poultry slaughterhouse processing technology
16	Final Exam

Recommended or Required Reading

1. Öztan, A. “Et Bilimi ve Teknolojisi” Hacettepe Üniversitesi Mühendislik Fakültesi, 1999. 2. Yıldırım, Y. “Et Endüstrisi” Uludağ Üniversitesi Veteriner Fakültesi, 1996. 3. Gökalp, H.Y., Kaya, M., Zorba, Ö. “Et Ürünleri İşleme Mühendisliği” Atatürk Üniversitesi Ziraat Fakültesi, 1997. 4. Anar, Ş. “Et ve Et Ürünleri Teknolojisi” Uludağ Üniversitesi Veteriner Fakültesi, 2010.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Attending Lectures	14	3	42
Self Study	14	3	42
Individual Study for Mid term Examination	1	10	10
Individual Study for Final Examination	1	10	10
TOTAL WORKLOAD (hours)			108

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15
LO1	3	3	4	4	2	3	3	3	3	2	2	3	3	3	2
LO2	2	3	3	4		2	4	1	3	2	2	2	3	3	3
LO3	2	1	3	3		4	3	4	3	2	2	2	3	3	3
LO4						3			4	5	3	5	4	4

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High