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 | CEM OKAN ÖZER (cemokanozer@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of the course is to provide students with the information about the use of current issues and technologies in meat and meat products technology and the effects of these techniques to meat quality. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Having comprehensive knowledge about modern techniques and methods applied in food technology |
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology |
Examination Oral Examination Performance Project |
| LO-2 | Having a level of equipment capable of consulting in the food sector related to the field of specialization |
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology |
Examination Oral Examination Performance Project |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| The usage areas of new and emerging technologies (ultrasound, irradiation, high pressure, pulsed electrical field, ohmic process, infrared processing, radiofrequency, etc.) in meat technology and their effects on meat quality. Recently developed formulations for meat products, functional meat products. Examine the studies on meat products and health. Discussing the current scientific studies about meat and meat products. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | New formulas for meat products | Discussion Method Method of Narration Distance Learning |
| 2 | New formulas for meat products | Discussion Method Method of Narration Distance Learning |
| 3 | New formulas for meat products | Discussion Method Method of Narration Distance Learning |
| 4 | Functional meat products | Discussion Method Method of Narration Distance Learning |
| 5 | Functional meat products | Discussion Method Method of Narration Distance Learning |
| 6 | Functional meat products | Discussion Method Method of Narration Distance Learning |
| 7 | Functional meat products | Discussion Method Method of Narration Distance Learning |
| 8 | mid-term exam | |
| 9 | Meat consumption, health claims and consumer awareness | Discussion Method Method of Narration Distance Learning |
| 10 | Meat consumption, health claims and consumer awareness | Discussion Method Method of Narration Distance Learning |
| 11 | Meat consumption, health claims and consumer awareness | Discussion Method Method of Narration Distance Learning |
| 12 | Additives and substitutes used in meat products | Discussion Method Method of Narration Distance Learning |
| 13 | Additives and substitutes used in meat products | Discussion Method Method of Narration Distance Learning |
| 14 | Current Research in Meat Science and Technology | Discussion Method Method of Narration Distance Learning |
| 15 | Current Research in Meat Science and Technology | Discussion Method Method of Narration Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Lawrie's Meat Science, 7th edition. 2006. Ed. R.A. Lawrie. Woodhead Publishing Limited. ISBN 1-85573-395-1 Aryee, Alberta NA, and Joyce Irene Boye. "Current and emerging trends in the formulation and manufacture of nutraceuticals and functional food prod | |
| Required Course instruments and materials | ||
| Lawrie's Meat Science, 7th edition. 2006. Ed. R.A. Lawrie. Woodhead Publishing Limited. ISBN 1-85573-395-1 Aryee, Alberta NA, and Joyce Irene Boye. "Current and emerging trends in the formulation and manufacture of nutraceuticals and functional food products." Nutraceutical and Functional Food Processing Technology (2015): 1-52. Sun, D.W. (Ed), Emerging Technologies for Food Processing, Second Edition, Elsevier Academic Press, Oxford, 2014. Baysal, T., ?çier, F., Baysal, A.H. “Güncel Elektriksel Is?tma Yöntemleri”, Sidas Medya, ?zmir, 2011. Baysal, T., ?çier, F. “G?da Mühendisli?inde Is?l Olmayan Teknolojiler” Nobel Yay?nc?l?k, 2012. | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 7 | 2 | 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 | 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 | 2 | 8 |
| b) Search in internet/Library | 10 | 4 | 40 |
| c) Performance Project | 10 | 2 | 20 |
| d) Prepare a workshop/Presentation/Report | 10 | 3 | 30 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 10 | 1 | 10 |
| mid-term exam | 10 | 1 | 10 |
| Own study for final exam | 10 | 1 | 10 |
| final exam | 10 | 1 | 10 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||