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 (DOCTORATE DEGREE) | ||||
| 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 to gain knowledge about novel strategies to develop functional meat products and learn alternatives ingredients such as salt and fat substitutes and natural additives. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Learning about healthy product design and functional meat product concepts in the field of meat technology |
PO-13 Plays an active role in the solution of the problems of food industry
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Examination |
| LO-2 | Developing an engineering point of view to formulate meat products with innovative approaches and to evaluate product quality. |
PO-5 Has the skills of developing and applying new and original ideas in system and process designs
PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Within the scope of the course, information will be given about functional product definition, functional meat products development strategies, and the current studies on the production of functional meat products and salt, total fat, total saturated fat, total energy and additives. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Functional meat product concept | Discussion Method Source Scan Brainstorming |
| 2 | Relationship between animal nutrition and functional meat concept | Discussion Method Source Scan Brainstorming |
| 3 | Bioactive components in meat and utilization of these components as functional additives | Discussion Method Source Scan Brainstorming |
| 4 | Functional meat products and fat relationship | Discussion Method Source Scan Brainstorming |
| 5 | Functional meat products and fat relationship | Discussion Method Source Scan Brainstorming |
| 6 | Use of different extracts (fruit, vegetable and various herbal extracts) in meat products | Discussion Method Source Scan Brainstorming |
| 7 | Use of different extracts (fruit, vegetable and various herbal extracts) in meat products | Discussion Method Source Scan Brainstorming |
| 8 | mid-term exam | |
| 9 | Use of different extracts (fruit, vegetable and various herbal extracts) in meat products | Discussion Method Source Scan Brainstorming |
| 10 | Strategies to reduce salt in meat products | Discussion Method Source Scan Brainstorming |
| 11 | Nitrite / nitrate and phosphate reduction strategies in meat products | Discussion Method Source Scan Brainstorming |
| 12 | Nitrite / nitrate and phosphate reduction strategies in meat products | Discussion Method Source Scan Brainstorming |
| 13 | Use and effects of functional microorganisms in meat products | Discussion Method Source Scan Brainstorming |
| 14 | Use and effects of functional microorganisms in meat products | Discussion Method Source Scan Brainstorming |
| 15 | Use and effects of functional microorganisms in meat products | Discussion Method Source Scan Brainstorming |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 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) | 4 | 14 | 56 |
| 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 | 2 | 14 | 28 |
| 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 | 4 | 14 | 56 |
| 0 | |||
| 0 | |||
| Total work load; | 168 | ||