Information Package / Course Catalogue
| Course Code | : VBH630 |
| Course Type | : Area Elective |
| Couse Group | : Third Cycle (Doctorate Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 1 |
| Prt. | : 0 |
| Credit | : 1 |
| Lab | : 0 |
| ECTS | : 3 |
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.
| Prof. Ergün Ömer GÖKSOY |
| 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 quailty parameters |
| 5. | Identify and use resources to increase knowledge of the subject |
| 1. | Meat and Meat products. |
| 2. | Lawrie's Meat Science |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 1 | 0 | 14 | 14 |
| Assignment | 1 | 0 | 10 | 10 |
| Reading | 14 | 0 | 1 | 14 |
| Midterm Examination | 1 | 17 | 1 | 18 |
| Final Examination | 1 | 18 | 1 | 19 |
| TOTAL WORKLOAD (hours) | 75 | |||
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 | 5 | 4 | 5 | 4 | 4 | ||
OÇ-2 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 4 | 5 | ||
OÇ-3 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 4 | 5 | ||
OÇ-4 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 4 | 5 | ||
OÇ-5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | ||||||