| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Animal Products and Technology | VET209 | Turkish | Compulsory | 3. Semester | 2 + 0 | 2.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | face to face |
| Course Coordinator | Öğr. Gör. Ayşegül AYDIN |
| Instructor(s) | Öğr. Gör. Ayşegül AYDIN (Güz) |
| 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 |
| # | Öğrenme Kazanımı |
| 1 | Controlling the production of drinking milk |
| 2 | Have basic knowledge of meat products |
| 3 | Yoghurt and Butter production and necessary controls |
| 4 | Produces fermented meat products |
| 5 | Produces sausage-like products |
| 6 | Gain knowledge of egg production and processing |
| Week | Topics/Applications | Method |
|---|---|---|
| 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 |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | To ensure the regular operation of laboratory equipment and to use them effectively. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 |
|---|---|---|---|---|---|---|
| PY1 | 4 | 5 | 2 | 2 | 2 | 4 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| Güz Dönemi | |||
| Responsible Personnel | Grup | Evaluation Method | Percentage |
|---|---|---|---|
| Öğr. Gör. Ayşegül AYDIN | Vize | 40.00 | |
| Öğr. Gör. Ayşegül AYDIN | Final | 60.00 | |
| Toplam | 100.00 | ||
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 2 | 28 |
|
Ders Dışı |
Presentation (Preparation) | 1 | 1 | 1 |
| Practice | 10 | 1 | 10 | |
|
Sınavlar |
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 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
