Information Package / Course Catalogue
Pork Production, Quality and Pork Products Technologies
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
Objectives of the Course

Factors affecting pork meat quality and requirements in order to provide high quality pork meat. Pork meat products processing technologies.

Course Content

Quality parameters for pork meat. ham, bacon, raw, dry, fermented and cooked sausage technologies , , hamburger, blood sausage and liver pate production techniques.

Name of Lecturer(s)