Graduate Education Institute · Food Engineering · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Prof. Dr. Hasan YETİM
Core Area Distribution
(52) Engineering and Engineering Trades%100
Teaching Methods
ExpressionQuestion-AnswerDiscussion
Assessment & Evaluation
HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 3 | 42 |
| Out of Class Study Period | 0 | 0 | 0 |
| Midterm | 1 | 2 | 2 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Muscle development and growth | Muscle development and growth |
| 2 | Muscle tissues and muscle structure | Muscle tissues and muscle structure |
| 3 | Muscle components and chemistry | Muscle components and chemistry |
| 4 | Muscle physiology and biochemistry | Muscle physiology and biochemistry |
| 5 | Pre-cutting and post-cutting factors | Pre-cutting and post-cutting factors |
| 6 | Biochemical changes in muscle and conversion of muscle to meat | Biochemical changes in muscle and conversion of muscle to meat |
| 7 | Biochemical changes in muscle and conversion of muscle to meat | Biochemical changes in muscle and conversion of muscle to meat |
| 8 | Midterm Exam | Midterm Exam |
| 9 | Meat quality | Meat quality |
| 10 | Problems with DFD, PSE etc. | Problems with DFD, PSE etc. |
| 11 | Resting and maturing of meat (Aging) | Resting and maturing of meat (Aging) |
| 12 | Cooling and freezing of meat | Cooling and freezing of meat |
| 13 | Relationship between color and pH in meat | Relationship between color and pH in meat |
| 14 | Electrical stimulation | Electrical stimulation |
| 15 | General Revision | General Revision |
| 16 | Final exam | Final exam |