Prerequisites and co-requisites |
|
Language of instruction |
Turkish |
Type |
Required |
Level of Course |
Associate |
Lecturer |
Lect. Çagla OZBEK |
Mode of Delivery |
Face to Face |
Suggested Subject |
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Professional practise ( internship ) |
None |
Objectives of the Course |
To acquire information about obtaining, structure, properties and processing of meat and meat products, milk and dairy products, eggs, honey and beekeeping products with a wide perspective. To transfer theoretical and practical information about the production of these products. |
Contents of the Course |
Within the scope of the course, the properties of meat and meat products and their place in human nutrition, cutting technique and meat products processing technology, meat preservation methods, chicken meat and seafood processing technology, properties of milk and dairy products and their place in human nutrition, information on production technology of drinking milk, yogurt, cheese and special dairy products such as butter, ice cream, milk powder, whey powder, kefir, and additionally egg, honey and beekeeping products production technology is given. |
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Learning Outcomes |
1 |
Understand the composition of the meat and its importance for nutrition |
2 |
List the basic principles of meat preservation methods |
3 |
Defines the transformation of muscle to meat |
4 |
Explain the factors affecting the quality of meat |
5 |
Compares the production methods of different meat products |
6 |
To have knowledge about production, control, inspection and marketing of dairy products in a dairy factory |
7 |
To have information about what product defects may occur in milk and its products after production and what factors can cause defects |
8 |
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Subjects |
Teaching Methods and Technics |
1 |
Qualities of meat and its place in human nutrition |
Lecture, discussion, presentation |
2 |
Preparation for cutting and cutting technique |
Lecture, discussion, presentation |
3 |
Production technology of fermented meat products |
Lecture, discussion, presentation |
4 |
Emulsified meat products production technology |
Lecture, discussion, presentation |
5 |
Meat preservation methods |
Lecture, discussion, presentation |
6 |
Chicken meat processing technology |
Lecture, discussion, presentation |
7 |
Seafood processing technology |
Lecture, discussion, presentation |
8 |
Midterm |
Writtten Examination |
9 |
The qualities of milk and its place in human nutrition |
Lecture, discussion, presentation |
10 |
Drinking milk production technology |
Lecture, discussion, presentation |
11 |
Yogurt production technology |
Lecture, discussion, presentation |
12 |
Cheese production technology |
Lecture, discussion, presentation |
13 |
Special dairy products production technology |
Lecture, discussion, presentation |
14 |
Egg production technology |
Lecture, discussion, presentation |
15 |
Production technology of honey and beekeeping products |
Lecture, discussion, presentation |
16 |
Final Exam |
Written Examination |
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Material / Resources |
Information About Resources |
Reference / Recommended Resources |
1 |
Gökalp, H.Y., Kaya, M., Zorba, Ö. (2012). Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Yayınları No: 786, Erzurum |
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2 |
Yetişmeyen, A (Editör). 2013. Süt Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayınları No:1560, Ders Kitabı:513 |
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3 |
Demirci,M.,Şimşek,O.1997.Süt İşleme Teknolojisi. Hasad Yayıncılık., İstanbul Akın,N.2004.Modern Süt Ürünleri Teknolojisi. Selçuk Üniv. Ziraat Fak., Konya |
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4 |
Ali ALTAN (1997) Özel Gıdalar Semih ÖTLEŞ (1995) Bal ve Bal Teknolojisi |
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Learning Outcomes |
Program Outcomes |
Method of Assessment |
1 |
Understand the composition of the meat and its importance for nutrition |
1͵3͵8 |
1͵2͵3 |
2 |
List the basic principles of meat preservation methods |
1͵3͵8 |
1͵2͵3 |
3 |
Defines the transformation of muscle to meat |
1͵3͵8 |
1͵2͵3 |
4 |
Explain the factors affecting the quality of meat |
1͵3͵8 |
1͵2͵3 |
5 |
Compares the production methods of different meat products |
1͵3͵8 |
1͵2͵3 |
6 |
To have knowledge about production, control, inspection and marketing of dairy products in a dairy factory |
1͵3͵8 |
1͵2͵3 |
7 |
To have information about what product defects may occur in milk and its products after production and what factors can cause defects |
1͵3͵8 |
1͵2͵3 |
8 |
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