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Mersin Üniversitesi

Ders Bilgileri

MEAT AND MEAT PRODUCTS TECHNOLOGIES II
Kodu Dönemi Teori Uygulama Ulusal Kredisi AKTS Kredisi
Saat / Hafta
GDT 206 Spring 1 2 2 4
Ön Koşulu Olan Ders( ler ) none
Dili en
Türü Required
Seviyesi Associate
Öğretim Elemanı( ları ) Dr.Öğr.Üye.Fatma SÖYLEMEZ
Öğretim Sistemi Face to Face
Önerilen Hususlar none
Staj Durumu None
Amacı This course provides students with the Turkish Food Codex and further processed meat products in accordance with TS standards and making the production of emulsion type meat products is intended to gain qualifications.
İçeriği Production of Sousage, Salami, Pastırma and further processed meat products

Dersin Öğrenim Çıktıları

# Öğrenim Çıktıları
1 Be able to define the sausage production
2 Be able to define the salami production
3 Be able to define the sucuk and sucuk like products production
4 Be able to define the pastırma production

Haftalık Ayrıntılı Ders İçeriği

# Konular Öğretim Yöntem ve Teknikleri
1 Emulsifier type meat products Lecture and practice
2 Emulsifier type meat products Lecture and practice
3 Emulsifier type meat products Lecture and practice
4 Fermentation type meat production Lecture and practice
5 Fermentation type meat production Lecture and practice
6 Fermentation type meat production Lecture and practice
7 Pastırma production Lecture and practice
8 Midterm Exam
9 Pastırma production Lecture and practice
10 Pastırma production Lecture and practice
11 Production of further processed meat products Lecture and practice
12 Production of further processed meat products Lecture and practice
13 Production of further processed meat products Lecture and practice
14 Production of further processed meat products Lecture and practice
15 Production of further processed meat products Lecture and practice
16 Final Exam

Resources

# Malzeme / Kaynak Adı Kaynak Hakkında Bilgi Referans / Önerilen Kaynak
1 Textbooks and other resources

Ölçme ve Değerlendirme Sistemi

# Ağırlık Çalışma Türü Çalışma Adı
1 0.4 1 1. Mid-Term Exam
2 0.6 5 Final Exam

Dersin Öğrenim Çıktıları ve Program Yeterlilikleri ile İlişkileri

# Öğrenim Çıktıları Program Çıktıları Ölçme ve Değerlendirme
1 Be able to define the sausage production 10 1͵2
2 Be able to define the salami production 10 1͵2
3 Be able to define the sucuk and sucuk like products production 10 1͵2
4 Be able to define the pastırma production 10 1͵2

Not: Ölçme ve Değerlendirme sütununda belirtilen sayılar, bir üstte bulunan Ölçme ve Değerlerndirme Sistemi başlıklı tabloda belirtilen çalışmaları işaret etmektedir.

İş Yükü Detayları

# Etkinlik Adet Süre (Saat) İş Yükü
0 Course Duration 14 3 42
1 Course Duration Except Class (Preliminary Study, Enhancement) 14 3 42
2 Presentation and Seminar Preparation 0 0 0
3 Web Research, Library and Archival Work 0 0 0
4 Document/Information Listing 0 0 0
5 Workshop 0 0 0
6 Preparation for Midterm Exam 1 6 6
7 Midterm Exam 1 1 1
8 Quiz 0 0 0
9 Homework 0 0 0
10 Midterm Project 0 0 0
11 Midterm Exercise 0 0 0
12 Final Project 1 0 0
13 Final Exercise 0 0 0
14 Preparation for Final Exam 1 8 8
15 Final Exam 1 1 1
100