ZO005 Egg Science and Technological Features

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

Information

Code ZO005
Name Egg Science and Technological Features
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 Prof. Dr. MİKAİL BAYLAN


Course Goal / Objective

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

Update Time: 13.05.2024 01:45