ZTP316 Functional Animal Food Production

3 ECTS - 2-0 Duration (T+A)- 6. Semester- 2 National Credit

Information

Code ZTP316
Name Functional Animal Food Production
Term 2024-2025 Academic Year
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 Instructor
1 2
Prof. Dr. LADİNE ÇELİK (A Group) (Ins. in Charge)


Course Goal / Objective

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Unpublished course materials, articles related with the course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Unpublished course materials, articles related with the course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

Update Time: 10.05.2024 11:40