SALAMI – SAUSAGE TECHNOLOGY

Module Code Number

VBT 625

Number of ECTS Credits

4

Hours / Week (T P C)

1 2 2

Module Lecturer

Lecturers of the department

Year / Term

-

Type of Course

(Compulsory / Elective)

Elective

Pre requisites / Recommended

-

Module Contents

General information about salami and sausage, production steps, preservation,, visible fault and spoiling in this products, examination methods

Aims and Objectives of the module

To learn production steps of salami-sausage with technologic processes and laboratory analyses methods of this products.

Method of assessment

Lecture and investigations in relation to topics and laboratory work.

Teaching Language

Turkish

Textbook /

Recommended readings

- General books