TÜRKÇE
ENGLISH
Information
| Code | ZO005 |
| Name | Egg Science and Technological Features |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MİKAİL BAYLAN |
Course Goal
Examination of internal and external quality criteria methods in terms of nutritional value and marketability of eggs
Course Content
What is the egg, the structure of the egg, the formation of the egg, interior egg quality criteria, exterior egg quality criteria, measurement of internal egg quality, measurement of external egg quality, the factors affecting egg quality, egg quality protection, egg quality standartions, egg defects, egg storage, hatching eggs storage, general assessment.
Course Precondition
There are no course prerequisites.
Resources
lecturer's note
Notes
poultry book
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn about the formation of the egg |
| LO02 | Learns the internal and external quality of eggs |
| LO03 | Learn egg processing technology |
| LO04 | Gains information about the physical, chemical structure and nutrient content of the egg |
| LO05 | Learns the quality classification of eggs |
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. | 1 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interaction between different disciplines | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to develop strategic approaches and produce regional, national or international solutions for the field of animal science | 2 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Zootekni bilimindeki verileri kullanarak bilimsel yöntemlerle bilgiyi geliştirebilme, bilimsel, toplumsal ve etik sorumluluk bilinci ile bu bilgileri kullanabilme becerisini kazanır | 2 |
| 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. | |
| 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. | 1 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to evaluate the quality processes of animal products | 5 |
| 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. | 1 |
| PLO10 | Bilgi - Kuramsal, Olgusal | Absorbs the relationship between animal products and human health and community welfare | 1 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction, scope, rationale and importance of the course | reading the lectures. | Öğretim Yöntemleri: Alıştırma ve Uygulama, Anlatım |
| 2 | Importance of egg in terms of nutrient content | reading the lectures. | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 3 | Egg formation and physiology | reading the lectures. | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 4 | Parts of the egg and its chemical composition | reading the lectures. | Öğretim Yöntemleri: Anlatım |
| 5 | Microbiological structure of the egg | reading the lectures. | Öğretim Yöntemleri: Anlatım |
| 6 | Examination of the content of the egg and egg products notification according to the Turkish Food Codex Regulation | reading the lectures. | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 7 | Egg quality criteria and determination of quality | reading the lectures. | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | studying midterm exam grades | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Processing eggs into different products | reading the lectures. | Öğretim Yöntemleri: Anlatım |
| 10 | Examination of all egg parts by breaking the egg | reading the lectures. | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 11 | Examination of the female reproductive system after slaughter to determine egg formation and physiology | reading the lectures. | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 12 | Preparation of tools and equipment required for the determination of egg quality criteria | reading the lectures. | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 13 | Determination of quality characteristics before shell breakage such as egg weight, shape index, shell cleanliness, hidden crack, air gap condition. | reading the lectures. | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 14 | fter the egg is broken, internal quality criteria such as white height, white length, width, yolk diameter, and white pH should be measured | reading the lectures. | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 15 | Calculation of features such as shape index, shell thickness, white index, yellow index Haugh unit by calculating the obtained data with the help of formulas | reading the lectures. | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 16 | Term Exams | studying for final grades | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | studying for final grades | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||