EGE UNIVERSITY Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
16011301T11206	MEAT AND MEAT PRODUCTS TECHNOLOGY-II	Compulsory	2	4	3

Level of Course Unit

Short Cycle

Language of Instruction

Turkish

Objectives of the Course

The aim of this course is to gain checking skills about the production of further processed meat products and emulsion type meat products in according to Turkish Food Codex and Turkish Standarts.

Name of Lecturer(s)

Doç. Dr. Nur CEYHAN GÜVENSEN

Learning Outcomes

1	Ability to produce emulsion type meat products
2	Ability to produce further processed meat products

Mode of Delivery

Face to Face

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

The production of emulsion type meat products: Sausages and salami. The production of further processed meat products: Sucuk, sucuk-like products, bacon, canned meat products, roasted meat, ham, smoked tongue and jelly tripe production.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Emulsion-type meat products: Sausages and salami production	The application of sausage and salami production
2	Emulsion-type meat products: Sausages and salami production	The application of sausage and salami production
3	Emulsion-type meat products: Sausages and salami production	The application of sausage and salami production
4	Further processed meat products-I: Sucuk production	The application of sucuk and sucuk-like produts production
5	Further processed meat products-I: Sucuk production	The application of sucuk and sucuk-like produts production
6	Further processed meat products-I: Sucuk like-products production	The application of sucuk and sucuk-like produts production
7	Further processed meat products-I: Sucuk like-products production	The application of sucuk and sucuk-like produts production
8	Mid term exam	1st laboratory exam
9	Further processed meat products-I: Bacon production	The application of bacon production
10	Further processed meat products-II: Canned meat production	The application of canned meat products production
11	Further processed meat products-II: Roasted meat production	The application of roasted meat production
12	Further processed meat products-II: Ham production	The application of ham production
13	Further processed meat products-II: Smoked tongue production	The application of smoked tongue production
14	Further processed meat products-II: Jelly tripe production	The application of jelly tripe production
15	Further processed meat products-II: Jelly tripe production	The application of jelly tripe production
16	Final exam	2nd laboratory exam

Recommended or Required Reading

1. Anar, Ş., 2010. Et ve Et Ürünleri Teknolojisi. Dora Yayınevi, Bursa. 2. Öztan, A., 1999. Et Bilimi ve Teknolojisi. Hacettepe Üniversitesi Yayınları, Ankara. ISBN: 975-491-084-7 3. Gökalp, H. Y., M. Kaya, Ö. Zorba, 1997. Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Ziraat Fakültesi Yayınları, Yayın No:320, Erzurum.

Planned Learning Activities and Teaching Methods

Activities are given in detail in the sections of "Assessment Methods and Criteria" and "Workload Calculation".

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Attending Lectures	14	2	28
Practice	14	1	14
Self Study	10	1	10
Individual Study for Mid term Examination	1	9	9
Individual Study for Final Examination	1	15	15
Laboratory Midterm Examination	2	1	2
Homework	1	10	10
TOTAL WORKLOAD (hours)			90

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12
LO1	5	5	3	3	3
LO2	5	5	3	3	3

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High