Information Package / Course Catalogue
| Course Code | : VBH555 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 1 |
| Prt. | : 0 |
| Credit | : 1 |
| Lab | : 0 |
| ECTS | : 1 |
Factors affecting pork meat quality and requirements in order to provide high quality pork meat. Pork meat products processing technologies
Quality parameters for pork meat. ham, bacon, raw, dry, fermented and cooked sausage technologies , , hamburger, blood sausage and liver pate production techniques
| 1. | To learn pork meat quality parameters |
| 2. | To have sufficient knowledge related with factors affecting por meat quality. |
| 3. | To know the pork meat production techniques |
| 4. | To learn pork meat production quality parameters |
| 5. | Identify and use resources to increase knowledge of the subject |
| 1. | Jay (1996) Modern Food Microbiology, Chapman and Hall, 2006 |
| 2. | Erol İ. (2008). Gıda Hijyeni |
| 3. | Meat and Meat products |
| Type of Assessment | Count | Percent |
|---|---|---|
| Presentation | 1 | %5 |
| Assignment | 1 | %5 |
| Midterm Examination | 1 | %20 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 1 | 14 |
| Assignment | 1 | 1 | 1 | 2 |
| Presentation | 1 | 1 | 1 | 2 |
| Midterm Examination | 1 | 2 | 1 | 3 |
| Final Examination | 1 | 3 | 1 | 4 |
| TOTAL WORKLOAD (hours) | 25 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | |
OÇ-1 | 5 | 5 | 5 | 5 | 5 | 4 | |||||||
OÇ-2 | 5 | 4 | 5 | 5 | 4 | 5 | |||||||
OÇ-3 | 4 | 5 | 5 | 5 | 5 | ||||||||
OÇ-4 | 5 | 4 | 5 | 5 | 4 | 5 | |||||||
OÇ-5 | 5 | 5 | 5 | 5 | 5 | ||||||||