TÜRKÇE
ENGLISH
Information
| Code | ZO0055 |
| Name | The Quality Control and Preservation Methods of Poultry Products |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| 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 | |
| Course Instructor |
Prof. Dr. MİKAİL BAYLAN
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To teach meat and egg properties, processing and preservation methods in poultry
Course Content
Features of eggs, internal and external egg quality criteria, egg processing, egg preservation methods, chicken meat characteristics, slaughter and processing methods, chicken meat preservation methods
Course Precondition
none
Resources
power point presentations, internet resources.
Notes
scientific articles.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows egg and meat characteristics in poultry |
| LO02 | Knows egg meat quality criteria |
| LO03 | knows the methods of preserving chicken products |
| LO04 | knows the internal and external quality of eggs, knows the storage conditions of eggs. |
| LO05 | knows how a quality product should be. |
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. | 4 |
| 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 | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Zootekni bilimindeki verileri kullanarak bilimsel yöntemlerle bilgiyi geliştirebilme, bilimsel, toplumsal ve etik sorumluluk bilinci ile bu bilgileri kullanabilme becerisini kazanır | 3 |
| 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. | |
| 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. | 5 |
| 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. | 3 |
| PLO10 | Bilgi - Kuramsal, Olgusal | Absorbs the relationship between animal products and human health and community welfare | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Nutritional content of the egg | reading lesson topics | Öğretim Yöntemleri: Anlatım |
| 2 | Egg internal and external quality characteristics | reading lesson topics | Öğretim Yöntemleri: Anlatım |
| 3 | Egg quality according to Turkish food codex | reading lesson topics | Öğretim Yöntemleri: Anlatım |
| 4 | Egg processing methods | reading lesson topics | Öğretim Yöntemleri: Anlatım |
| 5 | Egg preservation methods | reading lesson topics | Öğretim Yöntemleri: Anlatım |
| 6 | laboratory practice-1 | reading lesson topics | Öğretim Yöntemleri: Anlatım |
| 7 | laboratory practice-2 | reading lesson topics | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Characteristics of chicken meat | reading lesson topics | Öğretim Yöntemleri: Anlatım |
| 10 | Nutrient content of chicken meat | reading lesson topics | Öğretim Yöntemleri: Anlatım |
| 11 | Cutting and processing methods | reading lesson topics | Öğretim Yöntemleri: Anlatım |
| 12 | Slaughterhouse visit | information about the slaughterhouse | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 13 | Turkey meat and its quality | reading lesson topics | Öğretim Yöntemleri: Anlatım |
| 14 | Goose and duck meat quality | reading lesson topics | Öğretim Yöntemleri: Anlatım |
| 15 | General evaluation | review of all notes | Öğretim Yöntemleri: Tartışma |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | 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 | ||