TOROS ÜNİVERSİTESİ
Bilgi Paketi Ders Kataloğu

Course Information

ANIMAL PRODUCTS PROCESSING TECHNOLOGY
Code	Semester	Theoretical	Practice	National Credit	ECTS Credit
		Hour / Week
GTE213	Fall	4	4	6	7

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
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.

Learning Outcomes of Course

#	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

Course Syllabus

#	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

Course Syllabus

#	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
2	Yetişmeyen, A (Editör). 2013. Süt Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayınları No:1560, Ders Kitabı:513
3	Demirci,M.,Şimşek,O.1997.Süt İşleme Teknolojisi. Hasad Yayıncılık., İstanbul Akın,N.2004.Modern Süt Ürünleri Teknolojisi. Selçuk Üniv. Ziraat Fak., Konya
4	Ali ALTAN (1997) Özel Gıdalar Semih ÖTLEŞ (1995) Bal ve Bal Teknolojisi

Method of Assessment

#	Weight	Work Type	Work Title
1	20%	Mid-Term Exam	Mid-Term Exam
2	30%	Laboratory	Laboratory
3	50%	Final Exam	Final Exam

Relationship between Learning Outcomes of Course and Program Outcomes

#	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

PS. The numbers, which are shown in the column Method of Assessment, presents the methods shown in the previous table, titled as Method of Assessment.

Work Load Details

#	Type of Work	Quantity	Time (Hour)	Work Load
1	Course Duration	14	8	112
2	Course Duration Except Class (Preliminary Study, Enhancement)	14	6	84
3	Presentation and Seminar Preparation	0	0	0
4	Web Research, Library and Archival Work	0	0	0
5	Document/Information Listing	0	0	0
6	Workshop	0	0	0
7	Preparation for Midterm Exam	1	4	4
8	Midterm Exam	1	2	2
9	Quiz	0	0	0
10	Homework	0	0	0
11	Midterm Project	0	0	0
12	Midterm Exercise	0	0	0
13	Final Project	0	0	0
14	Final Exercise	0	0	0
15	Preparation for Final Exam	1	4	4
16	Final Exam	0	0	0
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