TECHNOLOGY OF FERMENTED MEAT PRODUCTS

Module Code Number

VBT 623

Number of ECTS Credits

6

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

Take lesson of food technology and general microbiology

Module Contents

Definition of fermentation, cultures used in production of fermented meat products, peculiarity of fermented products, production of fermented sausage.

Aims and Objectives of the module

To learn microorganisms playing role on fermentation and production technologies of fermented meat products.

Method of assessment

Lecture and investigations in relation to topics

Teaching Language

Turkish

Textbook /

Recommended readings

- General books in relation to topics