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 | |||||
| The aim of this course is to introduce the principles and application methods of preservation methods applied in meat and meat products. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Knows the preservation methods used in meat and meat products. |
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology 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 Term Paper |
| LO-2 | Student knows the principles of meat products preservation methods. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination Term Paper |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Packaging and preservation techniques applied to protect meat and meat products against physical, chemical and microbiological deterioration, properties of packaging materials, new packaging methods, meat and meat packaging | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Definition and classification of food preservation methods | Discussion Method Method of Narration |
| 2 | Definition and classification of food preservation methods | Discussion Method Method of Narration |
| 3 | Heat treatment conservation methods in meat and meat products | Discussion Method Method of Narration |
| 4 | Cooling and cold storage of meat products | Discussion Method Method of Narration |
| 5 | Cooling and cold storage of meat products | Discussion Method Method of Narration |
| 6 | Freezing and freezing of meat products | Discussion Method Method of Narration |
| 7 | Freezing and freezing of meat products | Discussion Method Method of Narration |
| 8 | mid-term exam | |
| 9 | Drying of meat products | Discussion Method Method of Narration |
| 10 | Curing of meat products | Discussion Method Method of Narration |
| 11 | Curing of meat products | Discussion Method Method of Narration |
| 12 | Smoking in meat products | Discussion Method Method of Narration |
| 13 | Packaging technology in meat products | Discussion Method Method of Narration |
| 14 | Packaging technology in meat products-Modified atmosphere packaging | Discussion Method Method of Narration |
| 15 | Packaging technology in meat products-Vacuum packaging | Discussion Method Method of Narration |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Maas-van Berkel, B., van den Boogaard, B., Heijnen, C., & Guijt, J. (1996). Preservation of fish and meat. Agromisa. | |
| 2 | Vaclavik, V. A., & Christian, E. W. (2014). Food Preservation. In Essentials of food science (pp. 323-342). Springer, New York, NY. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 7 | 1 | 20 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | 14 | 4 | 20 |
| 9.Project | |||
| final exam | 14 | 1 | 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 | 8 | 4 | 32 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 0 | ||
| mid-term exam | 4 | 7 | 28 |
| Own study for final exam | 0 | ||
| final exam | 5 | 14 | 70 |
| 0 | |||
| 0 | |||
| Total work load; | 172 | ||