ZO0055 The Quality Control and Preservation Methods of Poultry Products

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

Information

Code ZO0055
Name The Quality Control and Preservation Methods of Poultry Products
Term 2024-2025 Academic Year
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


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

Update Time: 13.05.2024 01:45