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 | CEM OKAN ÖZER (cemokanozer@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To give information about the definition of additives, ingredients, types of additives and spices To give information about additives used in meat noodles and usage purposes | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To have knowledge about additives used in meat and meat products |
PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination Oral Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Additives used in meat products Allowed additives Curing and curing adjuncts Cutter adjuncts emulsifiers stabilizers | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Having knowledge about the definition of additives. | Lecture Method |
| 2 | Be able to recognize additives that are allowed for use in food. | Lecture Method |
| 3 | Food additives, salt | Lecture Method |
| 4 | Curing agents and curing adjuncts | Lecture Method |
| 5 | Curing agents and curing adjuncts | Lecture Method |
| 6 | Cutter adjuncts | Lecture Method |
| 7 | emulsifiers | Lecture Method |
| 8 | mid-term exam | |
| 9 | emulsifiers | Lecture Method |
| 10 | stabilizers | Lecture Method |
| 11 | stabilizers | Lecture Method |
| 12 | Starter cultures | Lecture Method |
| 13 | Starter cultures | Lecture Method |
| 14 | Surface protectors and artificial flavors | Lecture Method |
| 15 | Spices | Lecture Method |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Öztan, A. “Et Bilimi ve Teknolojisi” Hacettepe Üniversitesi Mühendislik Fakültesi, 1999. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 7 | 3 | 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 | 14 | 3 | 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 | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 2 | 5 | 10 |
| mid-term exam | 10 | 5 | 50 |
| Own study for final exam | 4 | 5 | 20 |
| final exam | 10 | 5 | 50 |
| 0 | |||
| 0 | |||
| Total work load; | 172 | ||