GMÜ737 - SPECIAL TOPICS IN MEAT TECHNOLOGY I
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| SPECIAL TOPICS IN MEAT TECHNOLOGY I | GMÜ737 | Any Semester/Year | 3 | 0 | 3 | 10 |
| Prequisites | ||||||
| Course language | Turkish | |||||
| Course type | Elective | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Discussion Preparing and/or Presenting Reports Problem Solving | |||||
| Instructor (s) | Department academic staff | |||||
| Course objective | The students are expected to obtain advanced knowledge on fermented meat products | |||||
| Learning outcomes |
| |||||
| Course Content | Principles of meat fermentation, meat, fat, ingredients, additives, spices, casing, types of fermented meat products, microbiology of meat fermentation, starter cultures, fermented sausage technology, sensory characteristics of fermented sausages, biological and chemical safety and quality control of fermented meat products. | |||||
| References | Fermented Meats. Eds. G.Campbell-Platt & P.E. Cook. Chapman & Hall, London, 1995. Handbook of Fermented Meat and Poultry. Ed. F.Toldra. Blackwell Publ, 2007. | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | Principles and historical aspects of meat fermentation |
| Week 2 | Meat, fat, ingredients, additives, spices, casing |
| Week 3 | Types of fermented meat products |
| Week 4 | Microbiology of meat fermentation, starter cultures |
| Week 5 | Fermented sausage technology |
| Week 6 | Sensory characteristics of fermented sausages |
| Week 7 | Biological and chemical safety and quality control of fermented meat products |
| Week 8 | Midterm |
| Week 9 | Preparing and presenting reports |
| Week 10 | Preparing and presenting reports |
| Week 11 | Preparing and presenting reports |
| Week 12 | Preparing and presenting reports |
| Week 13 | Preparing and presenting reports |
| Week 14 | Preparing and presenting reports |
| Week 15 | Preparation for final exam |
| Week 16 | Final exam |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 10 | 0 |
| Laboratory | 0 | 0 |
| Application | 0 | 0 |
| Field activities | 1 | 0 |
| Specific practical training | 0 | 0 |
| Assignments | 0 | 0 |
| Presentation | 6 | 20 |
| Project | 0 | 0 |
| Seminar | 0 | 0 |
| Midterms | 1 | 30 |
| Final exam | 1 | 50 |
| Total | 100 | |
| Percentage of semester activities contributing grade succes | 0 | 50 |
| Percentage of final exam contributing grade succes | 0 | 50 |
| Total | 100 | |
WORKLOAD AND ECTS CALCULATION
| Activities | Number | Duration (hour) | Total Work Load |
|---|---|---|---|
| Course Duration (x14) | 14 | 3 | 42 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 1 | 10 | 10 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 12 | 9 | 108 |
| Presentation / Seminar Preparation | 6 | 10 | 60 |
| Project | 0 | 0 | 0 |
| Homework assignment | 0 | 0 | 0 |
| Midterms (Study duration) | 1 | 35 | 35 |
| Final Exam (Study duration) | 1 | 45 | 45 |
| Total Workload | 35 | 112 | 300 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1. Understands, determines and applies fundamental sciences, mathematics and engineerig sciences in an advanced level. | X | ||||
| 2. Has deeply and broadly knowledge about his/her field including latest developments. | X | ||||
| 3. Accesses the latest knowledge in an area and has advanced sufficiency about methods and skills required to search and comprehend it. | X | ||||
| 4. Percieves, designs, applies and concludes an original research process independently; manages this process. | X | ||||
| 5. Contributes to the science and technology literature by publishing his/her academic studies? outputs in notable academic platforms. | X | ||||
| 6. Performs a comprehensive study that brings innovation to science and technology, developes a new scientific method or technologic product/processor applies a known method to a newfield. | X | ||||
| 7. Evluates scientific, technological, social and cultural developments and transfers them to the public with scientific impartiality and ethical sense of responsibility. | X | ||||
| 8. Performs critical analysis, synthesis and evaluation about ideas and developments of his/her profession. | X | ||||
| 9. Effectively communicates written or orally with people working on his/her profession and broader scientific and social societies, communicates and discusses written, orally or visually in an advanced level by using a native language at least European Language Portfolio C1 general level. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest