Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | NESİMİ AKTAŞ (naktas@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The objective of the course is to discuss of quality properties of meat and meat products and its analysis techniques as applied and design skills to gain knowledge. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | He/she can explain the basic concepts and expressions of meat and meat products |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-2 | He/she can explain quality properties of carcass and fresh meat, analysed and reported analyses results |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-3 | He/she can explain quality properties of fermented meat product, analysed and reported analyses results |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-4 | He/she can explain quality properties of cooked meat product, analysed and reported analyses results |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-5 | He/she can explain quality properties of cured/dried meat products, analysed and reported analyses results |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-6 | He/she can explain quality properties of emülsion type meat producds, analysed and reported analyses results |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-7 | He/she can explain quality properties of conserve meat products, analysed and reported analyses results |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| A course about analysis techniques and quality properties of meat and meat products | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Quality criteria of meat and meat producds | Lecturing, Question and Answer |
| 2 | Meat and meat products defects | Lecturing, Question and Answer |
| 3 | Quality control and applied analysis methods of carcass and fresh meat products | Lecturing, Question and Answer |
| 4 | Quality control and applied analysis methods of carcass and fresh meat products | Lecturing, Question and Answer |
| 5 | Quality control and applied analysis methods of cured-dried meat products | Lecturing, Question and Answer |
| 6 | Quality control and applied analysis methods of cured-dried meat products | Lecturing, Question and Answer |
| 7 | Quality control and applied analysis methods of fermented meat products | Lecturing, Question and Answer |
| 8 | mid-term exam | |
| 9 | Quality control and applied analysis methods of fermented meat products | Lecturing, Question and Answer |
| 10 | Quality control and applied analysis methods of emulsified meat products | Lecturing, Question and Answer |
| 11 | Quality control and applied analysis methods of emulsified meat products | Lecturing, Question and Answer |
| 12 | Quality control and applied analysis methods of canned meat products | Lecturing, Question and Answer |
| 13 | Quality control and applied analysis methods of canned meat products | Lecturing, Question and Answer |
| 14 | Quality control and applied analysis methods of cooked meat products | Lecturing, Question and Answer |
| 15 | Quality control and applied analysis methods of cooked meat products | Lecturing, Question and Answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Savell, J.W., Smith, G.C. 2000. Meat Science Laboratuary Manual,American press, Boston, massachusetts. | |
| 2 | -Gökalp, H.Y., Kaya, M., Tülek, Y., Zorba, Ö.,2010. Et ve Et Ürünlerinde Kalite kontrolü ve Laboratuar Uygulama Klavuzu. Atatürk Üniversitesi Yayınları No: 751. | |
| 3 | Herbert, W. OCKERMAN, Quality Control of Post-mortem Muscle Tissue, Volume 1: Meat and Additives Analysis. The Ohio State University. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 5 | 8 | 40 |
| e) Term paper/Project | 4 | 13 | 52 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||