TECHNOLOGY OF MEAT PRODUCTS

Module Code Number

VBT 621

Number of ECTS Credits

8

Hours / Week (T P C)

2 0 2

Module Lecturer

Lecturers of the department

Year / Term

-

Type of Course

(Compulsory / Elective)

Elective

Pre requisites / Recommended

Courses on Introduction to Food Technology

Module Contents

Technology of delicatessen products

Aims and Objectives of the module

The classify, classic and modern processing methods of meat products, ingredients used in meat products,  cooking, chilling, fermentation, methods of drying, and basic topics with respect to quality control.

Method of assessment

Lecture and discussion.

Teaching Language

Turkish

Textbook /

Recommended readings

- Reference articles