Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall 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 course aims to build up detailed knowledge on the production processes of fresh and processed meat products. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Explains the basic principles of cooling, freezing and thawing processes |
PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area 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 PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-2 | Determines the heat treatment conditions (F, Fc, Fs, C and E values) |
PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area 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 PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-3 | Identifies the effects of drying, smoking and curing processes |
PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area 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 PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-4 | Follows the developments in canned meat, emulsified meat, cured/cooked meat, cured/dried meat and fermented meat technologies |
PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area 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 PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-5 | Prepares the product flow diagrammes and knows the factors that are important in product preservation |
PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area 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 PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| This course deals with the production processes of fresh and processed meat productsfrom the point of view of food processing engineering. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Cooling of carcass and fresh and processed meat products | Lecture, question and answer |
| 2 | Freezing methods and frozen storage | Lecture, question and answer |
| 3 | Thawing methods for frozen meat products | Lecture, question and answer |
| 4 | Heat treatment in meat industry (Determination of Fc, Fs, Fi and F0 values) | Lecture, question and answer |
| 5 | Determination of C and E values in meat products produced by heat treatment | Lecture, question and answer |
| 6 | Non-Thermal processes | Lecture, question and answer |
| 7 | Drying | Lecture, question and answer |
| 8 | mid-term exam | |
| 9 | Curing | Lecture, question and answer |
| 10 | Smoking | Lecture, question and answer |
| 11 | Canned meat products | Lecture, question and answer |
| 12 | Emulsified meat products | Lecture, question and answer |
| 13 | Cured/dried meat products | Lecture, question and answer |
| 14 | Cured/cooked meat products | Lecture, question and answer |
| 15 | Fermented sausages | Lecture, question and answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | -Hui, Y.H., Nip, W.K., Rogers, R.W., Young, O.A., 2001. Meat science and applications. Marcel Dekker, Inc. New York, USA. -Toldra, F.,2007. Handbook of fermented meat and poultry.Blackwell publishing,UK. | |
| 2 | Nollet, L.M.L., Toldra, F., 2006. Advenced technologies for meat processing.CRC press,USA. | |
| 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 | 4 | 8 | 32 |
| b) Search in internet/Library | 4 | 8 | 32 |
| 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 | 5 | 8 | 40 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 5 | 8 | 40 |
| final exam | 1 | 2 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 189 | ||