TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	2
SEMESTER	Third Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	Instructor Alev Emine İnce
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) The definiton, sources, physical and chemical features of the meat. 2) The factors having role on the meat before and after the carving product. 3) The problems and the solutions about the meat stocking and processing. 4) The meat production and different meat products technologies. 5) The related national standarts.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	none
COURSE DEFINITION	This course includes information about meat, rigor mortis event and postmortal changes, meat maturation, meat quality characteristics and tests applied to meat, relevant standards, and meat technologies.
COURSE CONTENTS	WEEK TOPICS 1st Week Introduction 2nd Week Definition of meat, nutritional, chemical and physical compositon 3rd Week Rigor mortis and post mortal effects, maturation of the meat 4th Week Quality criteria in meat, tests and the related documents-standarts 5th Week Ingredients used in meat technology 6th Week Stocking and packaging of the meat and meat products 7th Week Sucuk production technology 8th Week Mid-term Exam 9th Week Sucuk production technology 10th Week Emulsified meat production technology 11th Week Pastırma production technology 12th Week Döner, kavurma production tecnology 13th Week Other meat products technology 14th Week Evaluation of the meat technology in country and the related standarts
RECOMENDED OR REQUIRED READING	Gıda Teknolojisi- Et Ve Et Ürünleri Teknolojisi, T.C. Milli Eğitim Bakanlığı, Ankara, 2016. Et ve Et Ürünleri Teknolojisi, Prof. Dr. Şahsene Anar|, Dora Yayınları, 2020, 5. Baskı.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Assignment 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz 2 3 6 Individual or group work 14 4 56 Preparation for Final exam 1 12 12 Course hours 14 3 42 Preparation for Midterm exam 1 12 12 Laboratory (including preparation) 14 1 14 Final exam 1 2 2 Homework 1 3 3 Total Workload 149 Total Workload / 30 4,96 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No