TÜRKÇE
ENGLISH
Information
| Code | ZTP316 |
| Name | Functional Animal Food Production |
| Semester | 6. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. LADİNE ÇELİK |
Course Goal
It is aimed to train students on definition of functional foods, functional bioactive components (dietary fiber, phenolic compounds, oligosaccharides, sugar alcohols, peptides and proteins, glycosides, minerals, fatty acids, prebiotics and probiotics, phytochemicals), functional foods of vegetable and animal origin, feeding applications for functional food production, functional food production and consumption legal regulations related to the development of students
Course Content
Functional food concept and its importance, functional bioactive components in animal foods, functional egg, meat and milk production applications in the feeding of livestock, legal regulations and current approaches are evaluated.
Course Precondition
There is no prerequist.
Resources
Unpublished course materials, articles related with the course
Notes
Unpublished course materials, articles related with the course
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn about new approaches to functional animal food production |
| LO02 | Learn about functional biological active ingredients and their properties in animal foods |
| LO03 | Learn about applications for the production of functional eggs and chicken meat in broiler and laying hens nutrition |
| LO04 | Learn about applications for the production of functional red meat and milk. |
| LO05 | Learn about functional food concept and legislation |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Has information on basic characteristics (anatomic, morphologic,physiological and biological) of farm animals | 1 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Has information on planning animal housing for environmental aspects and animal species, about forage production and storage for environmental conditions and different species, making plans about animal breeding | 1 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Has genetic and statistical information which can be the basis of animal improvement .Has adequate knowledge of industrial animal farming | 1 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Has information on alternative production systems | |
| PLO05 | Bilgi - Kuramsal, Olgusal | To get technical knowledge in his/her field | 1 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Knows the techniques in Animal Breeding and applies. Has information about small cattle raising and poultry farming and nutrition and applies.Transfers genetic and statistical information that can be the basis of animal breeding to animal production | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Finds the reasons of the technical and economical problems that can adversely affect the quality and capacity levels desired in Animal Science and develops solutions | 1 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Obtains information in the field of Animal Science, researches, evaluates, records,consults,plans projects and applies | 1 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Uses IT to get new information in animal production | 1 |
| PLO10 | Bilgi - Kuramsal, Olgusal | Transfers knowledge to people who work in the field at various levels, has communication skills,has the self -confidence in providing information and following technical developments | 1 |
| PLO11 | Bilgi - Kuramsal, Olgusal | He is aware of the impacts of animal science and agricultural engineering applications on health, environment and safety in the comprehensive and social dimensions and the problems of the times that are reflected in the field of engineering. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and importance of functional foods | Reading, web surfing | Öğretim Yöntemleri: Anlatım |
| 2 | Functional bioactive components in animal foods (meat, milk and eggs)-1 | Reading, web surfing | Öğretim Yöntemleri: Anlatım |
| 3 | Functional bioactive components in animal foods (meat, milk and eggs)-2 | Reading, web surfing | Öğretim Yöntemleri: Anlatım |
| 4 | feeding applications for functional food production | Reading, web surfing | Öğretim Yöntemleri: Anlatım |
| 5 | Functional egg production model-1 (unsaturated fatty acids) | Reading, web surfing | Öğretim Yöntemleri: Anlatım |
| 6 | Functional egg production model-2 (vitamins-minerals) | Reading, web surfing | Öğretim Yöntemleri: Anlatım |
| 7 | Functional chicken meat production model-1 (unsaturated fatty acids) | Reading, web surfing | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Functional chicken meat production model-2 (vitamins-minerals) | Reading, web surfing | Öğretim Yöntemleri: Anlatım |
| 10 | Rumen modifications in functional red meat production-1 | Reading, web surfing | Öğretim Yöntemleri: Anlatım |
| 11 | Rumen modifications in functional red meat production-2 | Reading, web surfing | Öğretim Yöntemleri: Anlatım |
| 12 | Rumen modifications in functional milk production-1 | Reading, web surfing | Öğretim Yöntemleri: Anlatım |
| 13 | Rumen modifications in functional milk production-2 | Reading, web surfing | Öğretim Yöntemleri: Anlatım |
| 14 | Functional food production in the world and in our country | Reading, web surfing | Öğretim Yöntemleri: Anlatım |
| 15 | Legal regulations on functional food production and consumption, the future of functional animal foods | Reading, web surfing | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | Reading, web surfing | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Reading, web surfing | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||