TÜRKÇE
ENGLISH
Information
| Code | ZO012 |
| Name | Nutrition and Product Quality Relation in Animal Production |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 4-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 4 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HASAN RÜŞTÜ KUTLU |
| Course Instructor |
1 |
Course Goal / Objective
Farm animal products and relation with human health, consumer choices, factors affecting quality and quantity of these products, opportunuties of manipulating quality.
Course Content
Human health animal products relaion meat quality and effecting nutritional factors poultry meat quality and effecting nutritional factors egg quality and effecting nutritional factors milk quality and effecting nutritional factors wool quality and effecting nutritional factors Increasement of the functionality of animal products with nutrition Manure quality and decreasement the effect on environment
Course Precondition
Students who will take this course are required to take the basic animal nutrition and feeds courses on undergraduat level or get talk with the instructor.
Resources
Priciples of animal nutrition, animal products
Notes
all literatus related to animal nutrition and animal products
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Teaches the relation between nutrition and milk quality |
| LO02 | Learns the relation between nutrition and meat quality |
| LO03 | Learns the relation between nutrition and egg quality |
| LO04 | Learns the relation between nutrition and poultry meat quality |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | After undergraduate education, increases knowledge in one of the fields of animal breeding and breeding, feeds and animal nutrition, biometrics and genetics. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interaction between different disciplines | 2 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to develop strategic approaches and produce regional, national or international solutions for the field of animal science | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Gains the ability to develop knowledge with scientific methods by using the data in animal science, and to use this knowledge with the awareness of scientific, social and ethical responsibility. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gains the ability to use and develop information technologies with computer software and hardware knowledge required by the field of animal science. | 2 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains the ability to convey their own studies or current developments in the field of animal science to groups in the field or other fields of science, verbally and visually. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to evaluate the quality processes of animal products | 3 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Gains the ability to keep animal production dynamic in accordance with changing economic and social conditions. | 3 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the ability to follow national and international current issues, to follow developments in lifelong learning, science and technology, to constantly renew themselves and to transfer innovations to animal production. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Hayvansal ürünler ile insan sağlığı ve toplum refahı arasındaki ilişkiyi özümser | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Human health animal products relation | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Meat quality | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 3 | Nutritional factors affecting meat quality | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Evaluation and discussion of the articles about carcass quality and nutrition relation | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Egg quality and nutritional factors affecting quality | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Evaluation and discussion of the articles about the factors affecting egg quality | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Milk quality and affecting factors wool quality and nutritional factors affecting the quality | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | midterm exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Discussion on the articles about the nutritional factors affecting the milk components | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Wool and manure quality and nutritional factors affecting the quality | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Increasing the functionality of animal products environment-friendly animal nutrition application | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Evaluation and discussion of the articles about functional animal products | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Presentation and discussion intro | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Presentation and discussion development | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Presentation and discussion conclusion | soruce reading, web searching | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Final exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Final exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 152 | ||
| Total Workload / 25 (h) | 6,08 | ||
| ECTS | 6 ECTS | ||