Information Package / Course Catalogue
| Course Code | : VBH533 |
| 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 |
The contamination and decontamination of meat, application the all decontamination methods and result s of contamination methods
End product decontamination applications. Physical (heat, washing, raditation etc.) and chemical (TPS, nisin, organic acids etc.) decontamination methods, the efficiency of decontamination methods.
| 1. | To learn the contamination of meat |
| 2. | Learn the decontamination methods and meaning of this |
| 3. | To learn about the combination of decontamination methods |
| 4. | To have sufficient information about application of various decontamination methods at slaughterhouse |
| 5. | To achieve to conduct microbiological and sensory analyses in order to determine of efficiency of decontamination |
| 6. | To be able to comment the efficiency of decontamination |
| 1. | C. JAMES, E.Ö. GÖKSOY, S.J.JAMES, Past Present and Future Methods of Meat Decontamination |
| 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 | 4 | 2 | 1 | 1 | 3 | 1 | 2 | 4 | ||||
OÇ-2 | 5 | 2 | 1 | 3 | 1 | 2 | 4 | ||||||
OÇ-3 | 3 | 1 | 4 | 3 | 1 | 1 | 3 | 1 | 2 | 4 | 3 | ||
OÇ-4 | 3 | 2 | 4 | 3 | 4 | 1 | 2 | 1 | 1 | 2 | 1 | ||
OÇ-5 | 4 | 1 | 1 | 2 | 5 | 5 | 5 | ||||||
OÇ-6 | 4 | 3 | 5 | 5 | 4 | 2 | 1 | 1 | 1 | 1 | |||