| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Animal Products and Technology | VET209 | 3. Semester | 2 + 0 | 2.0 | 4.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Associate |
| Course Type | |
| Mode of delivery | face to face |
| Course Coordinator |
Lect. Ayşegül AYDIN |
| Instructors |
Ayşegül AYDIN |
| Assistants | |
| Goals | With this course, it is aimed to take the raw materials and auxiliary materials into operation in accordance with the Turkish Food Codex and TS standards, to control the pre-processes, to control the production of drinking milk, to control the production of dried milk products and to gain their qualifications. In addition, this course aims to provide students with the ability to produce emulsion type and fermented meat products and products such as sausage. |
| Course Content | Quality of milk, quantity measurement in dairy businesses Storage of raw materials and auxiliary materials Cleaning milk, infectious diseases transmitted from milk and meat products, obtaining value-added animal products, foodborne pathogens |
| Learning Outcomes |
- Controlling the production of drinking milk - Have basic knowledge of meat products - Yoghurt and Butter production and necessary controls - Produces fermented meat products - Produces sausage-like products - Gain knowledge of egg production and processing |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | Introducing the course and resources | |
| 2. Week | Composition of milk formation of milk milk hygiene | |
| 3. Week | Milk qualities, quantity measurement in Dairy Businesses Storage of raw materials and auxiliary materials Milk cleaning | |
| 4. Week | Cleaning Milk Air and smell of milk | |
| 5. Week | Separation of Milk Fat Standardization of Milk Homogenization of Milk | |
| 6. Week | Pasteurized-UHT milk production | |
| 7. Week | Yogurt Production Technology Plain Yoghurt Production+Fruit Yogurt Production Probiotic Yogurt Production+Ayran Production From Yogurt | |
| 8. Week | Midterm | |
| 9. Week | Fermented sausage technology | |
| 10. Week | Fermented sausage technology | |
| 11. Week | Basic processes applied in the production of meat products and classification of meat products | |
| 12. Week | Basic processes applied in the production of meat products and classification of meat products | |
| 13. Week | Sausage production technology | |
| 14. Week | Salami production technology |
| Meat and Meat Products Technology-Prof. Dr. Şahsene Anar |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | Measurement Method |
|---|---|---|---|---|---|---|---|---|
| PY1 | 3 | 4 | 5 | 2 | 2 | 2 | 4 | 60 |
| 0 | 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|---|
| Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
| Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
| Event | Quantity | Duration (Hour) | Total Workload (Hour) |
|---|---|---|---|
| Course Hours | 14 | 2 | 28 |
| Visual Presentation | 1 | 1 | 1 |
| Practice | 10 | 1 | 10 |
| Midterm 1 | 1 | 14 | 14 |
| Homework 1 | 1 | 1 | 1 |
| Final | 1 | 16 | 16 |
| Practice | 14 | 1 | 14 |
| Practice End-Of-Term | 14 | 1 | 14 |
| Classroom Activities | 2 | 2 | 4 |
| Total Workload | 102 | ||
| ECTS Credit of the Course | 4.0 | ||
