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 (DOCTORATE DEGREE) | ||||
| 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 | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area PO-9 Effectively utilizes Information Technologies (presentation, word processing, statistics and graphic softwares) for his/her work PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry |
Examination Presentation Performance Project Term Paper |
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| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | mid-term exam | |
| 2 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | 1. Stadelvan, W.J.,1988. Egg and poultry meat processing, Weinheim, VCH,p.211. | |
| 2 | 2. Poultry Meat Processing, 2001. Edited by Sams, A.R., Department of Poultry Science, Texas A&M University, CRC Press, p. 334. | |
| 3 | 3. Poultry Meat Processing and Quality, 2004. Edited by Mead, G.C., CRC Woodhead Publishing Limited Cambridge, England, p. 338. | |
| 4 | 4. Handbook of Meat, Poultry and Seafood Quality, 2007, Nollet, L.M.L., Blackwell Publishing, p. 719. | |
| 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 | 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 | 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 | ||