| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | UGP2122010272 | MEAT AND PRODUCTS TECHNOLOGY - II | Zorunlu | 2 | 4 | 2 |
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| Dersin Seviyesi |
| Ön Lisans |
| Dersin Amacı |
| The aim of the course is
• to teach meat products
• to equip students with the knowledge and skills of emulsion type
• to enable students develop sucuk production
• to give the students basic information about bacon production
• to provide the basic knowledge about sausages and salami production
• to introduce the students with jelly tripe production |
| Dersi Veren Öğretim Görevlisi/Görevlileri |
| Yrd. Doç. Dr. Hilal TOZLU ÇELİK |
| Öğrenme Çıktıları |
| 1 | To have the knowledge and skills of ability to produce emulsion type meat products | | 2 | Effectively be able to processed meat products |
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| Öğrenim Türü |
| Formal Education |
| Dersin Ön Koşulu Olan Dersler |
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| Ders İçin Önerilen Diğer Hususlar |
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| Dersin İçeriği |
| • Type emulsiyon meat products
• Further processed meat products
• Meat products in Turkish food codex
• Next generation treated meat products
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| Haftalık Ayrıntılı Ders İçeriği |
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| 1 | Emulsion-type meat products: Sausages and salami production | | | | 2 | Emulsion-type meat products: Sausages and salami production | | | | 3 | Emulsion-type meat products: Sausages and salami production | | | | 4 | Further processed meat products-I: Sucuk production | | | | 5 | Further processed meat products-I: Sucuk production | | | | 6 | Further processed meat products-I: Sucuk like-products production | | | | 7 | Further processed meat products-I: Sucuk like-products production | | | | 8 | Midterm Exam | | | | 9 | Further processed meat products-I: Bacon production | | | | 10 | Further processed meat products-II: Canned meat production | | | | 11 | Further processed meat products-II: Roasted meat production | | | | 12 | Further processed meat products-II: Ham production | | | | 13 | Further processed meat products-II: Smoked tongue production | | | | 14 | Further processed meat products-II: Jelly tripe production | | | | 15 | Further processed meat products-II: Jelly tripe production | | | | 16 | Final Exam | | |
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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
| Öztan, A. 2003, Et Bilimi ve Teknolojisi, Gıda Mühendisleri Odası, ANKARA. |
| Planlanan Öğrenme Aktiviteleri ve Metodları |
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| Değerlendirme | |
| TOPLAM | 0 | |
| TOPLAM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | Turkish | | Staj Durumu | |
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| İş Yükü Hesaplaması |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Laboratory | 14 | 1 | 14 |
| Field Trip | 1 | 2 | 2 |
| Criticising Paper | 1 | 1 | 1 |
| Individual Study for Homework Problems | 1 | 5 | 5 |
| Individual Study for Mid term Examination | 1 | 5 | 5 |
| Individual Study for Final Examination | 1 | 10 | 10 |
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| Program ve Öğrenme Çıktıları İlişkisi |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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