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 | |||||
| It is to provide information about possible errors and defects that may arise in the production chain of meat and products from farm to table. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Identifies defects in meat due to factors before, during and after cutting. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | Have information about the health risks that may arise in fresh meats and processed meat products. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-3 | Identifies structural defects that can be seen in fresh meats and processed meat products. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-4 | Identifies color defects that may occur in fresh meats and processed meat products. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
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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 | Introduction, definition of fresh meat and meat products quality characteristics, legal regulations on fresh meat and meat products | Lecture, Discussion |
| 2 | Defects in fresh meat due to pre-cutting factors | Lecture, Discussion |
| 3 | Defects in fresh meat due to factors during and after cutting | Lecture, Discussion |
| 4 | Color defects in fresh meat | Lecture, Discussion |
| 5 | Color defects in processed meat products | Lecture, Discussion |
| 6 | Structural defects in fresh meats | Lecture, Discussion |
| 7 | Structural defects in processed meat products | Lecture, Discussion |
| 8 | mid-term exam | |
| 9 | Packaging defects in fresh meat | Lecture, Discussion |
| 10 | Packaging defects in processed meat products | Lecture, Discussion |
| 11 | Health risks in fresh meats | Lecture, Discussion |
| 12 | Health risks of processed meat products | Lecture, Discussion |
| 13 | Microorganism defects seen in fresh meat | Lecture, Discussion |
| 14 | Microbiological defects in processed meat products | Lecture, Discussion |
| 15 | Interference defects | Lecture, Discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Girard, J.P. 1992. Technology of MEat and Meat Products. Ellis Horwood Limited. Pearson, A.M., Gillet, T.A. 1996 Processed Meats. 3rd Ed. Chapman and Hall. | |
| 2 | Lawrie, R.A. 2006. Meat Science. 7th Ed. CRC Press. Gerhard, F. 2006. Meat Products Handbook: Pratical Science and Technology. 1st Ed. Cambridge: Woodhead Publishing. | |
| 3 | Göğüş, AK. 1986. Et Teknolojisi. A.Ü.Z.F. Yayınları. Gökalp, H.Y., Kaya, M., Zorba, Ö. 1997. Et Ürünleri İşleme Mühendisliği. Atatürk Ü. Yayınları. | |
| 4 | Öztan, A. 2005. Et Bilimi ve Teknolojisi. TMMOB Gıda Mühendisleri Odası Yayınları. | |
| 5 | Gökalp, H.Y., Kaya, M., Zorba, Ö. 1997. Et Ürünleri İşleme Mühendisliği. Atatürk Ü. Yayınları. | |
| 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) | 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 | ||