Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF ENGINEERING & ARCHITECTURE / GM-314 - FOOD ENGINEERING

Code: GM-314 Course Title: MEAT AND MEAT PRODUCTS PROCESSING TECHNOLOGY Theoretical+Practice: 3+2 ECTS: 6
Year/Semester of Study 3 / Spring Semester
Level of Course 1st 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 NESİMİ AKTAŞ (naktas@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
To construct knowledge on the gathering, structure, characteristics and processing of meat with broad point of view.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Students will be able to explain the structure and nutritional importance of meat. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-3 Plans, applies and analyses the results of high-quality research
PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
PO-5 Grasps the methods of access to knowledge.
PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself.
PO-9 Has the awareness of Professional and ethical responsibilities.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety.
 		Examination
LO-2 Students will be able to explain the transformation of muscle to meat. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety.
 		Examination
LO-3 Students will be able to explain the factors influencing the quality of meat PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-11 Has the awareness of enterprise management, personnel health, and environmental and work safety.
PO-12 Grasps the universal and social affects of engineering solutions and applications.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety.
 		Examination
LO-4 Students will be able to explain the basic principles of meat preservation methods PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety.
 		Examination
LO-5 Students will be able to evaluate the hygiene applications in meat industry from different angles. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety.
 		Examination
LO-6 Students will be able to define the microorganisms causing zoonotic diseases PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-11 Has the awareness of enterprise management, personnel health, and environmental and work safety.
PO-12 Grasps the universal and social affects of engineering solutions and applications.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
The course covers topics on phsical, chemical, sensory, microbiological and biochemical characteristics and storage methods of meat
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Composition of meat Lecture, question and answer
2 Meat and human nutrition Lecture, question and answer
3 Butcher animals Lecture, question and answer
4 Ante and post-mortem inspection Lecture, question and answer
5 Slaughter methods Lecture, question and answer
6 The structure and properties of tissues Lecture, question and answer
7 Function and structure of muscle Lecture, question and answer
8 mid-term exam
9 Proteins and fats in meat Lecture, question and answer
10 The conversion of muscle to meat Lecture, question and answer
11 Meat microbiology Lecture, question and answer
12 Meat color Lecture, question and answer
13 Packing of meat Lecture, question and answer
14 Metot of meat preservation Lecture, question and answer
15 Hygiene in meat industry Lecture, question and answer
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Kaya, M., (2005). Et Bilimi ve Teknolojisi, Ders Notları. Atatürk Üniversitesi, Gıda Mühendisliği Bölümü, Erzurum.
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 16 2 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 5 14 70
Outside Class
       a) Reading 2 14 28
       b) Search in internet/Library 2 5 10
       c) Performance Project 5 2 10
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 3 7 21
mid-term exam 1 1 1
Own study for final exam 5 7 35
final exam 2 1 2
0
0
Total work load; 177