1. THIRD CYCLE - DOCTORATE DEGREE
  2. THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES
  3. FOOD ENGINEERING DEPARTMENT
  4. 1161 Food Engineering
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 505POULTRY MEAT PROCESSING TECHNOLOGY3 + 02nd Semester7,5

COURSE DESCRIPTION
Course Level Doctorate Degree
Course Type Elective
Course Objective Learning poultry meat and poultry meat products technology
Course Content Poultry meat consumption and relation with health. Transport to slaughterhouse and cutting poultry, boiling, pluck of poultry, evisceretion, chilling, packaging and storage. Some poultry disease and effects of poultry meat quality and consumer health. Fresh poultry meat and preparing. To use of poultry meat for poultry meat products and by-products of poultry and assessment. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Nutritional value of poultry meat and processing
2Processing technology of poultry meat products
3Management of poultry meat processing plant

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 00134312323  34
LO 00244233412  23
LO 00343243423 132
Sub Total11117881158 189
Contribution442334230033

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14798
Mid-terms12525
Final examination13030
Total Work Load

ECTS Credit of the Course





195

7,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2021-2022 Spring1HALUK ERGEZER
Details 2019-2020 Spring1HALUK ERGEZER
Details 2018-2019 Fall1HALUK ERGEZER
Details 2014-2015 Fall1HALUK ERGEZER
Details 2013-2014 Spring1HALUK ERGEZER


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMU 505 POULTRY MEAT PROCESSING TECHNOLOGY 3 + 0 1 Turkish 2021-2022 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. HALUK ERGEZER hergezer@pau.edu.tr MUH A0325 %70
Goals Learning poultry meat and poultry meat products technology
Content Poultry meat consumption and relation with health. Transport to slaughterhouse and cutting poultry, boiling, pluck of poultry, evisceretion, chilling, packaging and storage. Some poultry disease and effects of poultry meat quality and consumer health. Fresh poultry meat and preparing. To use of poultry meat for poultry meat products and by-products of poultry and assessment. .
Topics
WeeksTopics
1 Introduction to poultry meat processing technology
2 Preslaughter factors affecting poultry meat quality
3 Primary Processing of Poultry
4 refrigeration of poultry
5 packaging of poultry
6 biochemistry of poultry meat
7 microbial hazard of poultry meat
8 chemical hazard of poultry meat
9 qulaity parameters of poultry meat
10 further processing of poultry meat
11 battering and breading technology
12 marination, cookoing and curing technology
13 fermented poultry meat
14 emulsified poultry meat
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes