1	Course Title:	EGG HYGIENE
2	Course Code:	VBH 5016
3	Type of Course:	Optional
4	Level of Course:	Second Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. SERAN TEMELLİ
16	Course Lecturers:	Yok
17	Contactinformation of the Course Coordinator:	e-posta: seran@uludag.edu.tr Tel: 02242941260 Adres: Uludağ Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı Görükle
18	Website:	http://saglikbilimleri.uludag.edu.tr
19	Objective of the Course:	To teach nutritional value of eggs, physical, chemical and functional properties of eggs, contamination sources, preservation methods, egg and egg products processing technologies, legal regulations related to egg quality
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 Learns egg production and consumption in the World and in our country, current status of the poultry sector.; 2 Learns composition and nutritional value of poultry eggs used in industry.; 3 Learns microbial contamination sources of eggs.; 4 Learns pathogens and their control.; 5 Learns collection of eggs, classification, stamping, packaging, labelling, transport, storage; 6 Learns quality criteria for eggs.; 7 Learns factors effecting egg quality.; 8 Learns methods in preservation of egg and products.; 9 Learns legal regulations related to egg and egg products.; 10 Learns sanitation, cleaning and disinfection of equipment and its importance in egg and egg product processing plants.;

22	Course Content:

Week	Theoretical	Practical
1	Introduction to course, egg production and consumption in the World and in our country, current status of the poultry sector
2	Composition and nutritional value of poultry eggs used in industry (chicken, turkey, quail, duck, ostrich, goose)
3	Egg formation and morphology (egg shell, white and yolk)
4	Egg defects (external and internal), egg grading (A class, B class) and class properties
5	Egg types (organic, functional), factors effecting egg quality
6	Internal (air sac, position of white and yolk, meat/blood stains) and external (weight, shape, cleanliness, shell) quality criteria,
7	Collection of eggs, classification, stamping, packaging, labelling, transport, storage
8	Changes in eggs during storage and staling
9	Preservation of eggs by cold storage, freezing, high temperature, drying, by additives and packaging
10	Microbial changes in egg and products, contamination sources, pathogens, saprophytes, indicators
11	Egg products (egg powder, pasteurized egg, frozen egg, egg shell) product specifications, hygiene, packaging, labelling, storage conditions
12	Area of usage of eggs in food sector (emulgator, stabilizer, colorant, foaming agent, coating material, dessicant, protein supplement),
13	Legal regulations related to egg and egg products
14	Sanitation, cleaning and disinfection in egg and egg product processing plants

23	Textbooks, References and/or Other Materials:	1. Mead G. Microbiological Analysis of Red Meat, Poultry and Eggs. Woodhead Publishing Limited, England, 2006. 2. Mead G. Food Safety Control in the Poultry Industry. Woodhead Publishing Limited, England, 2005. 3. Yücel A. Yumurta ve Bal. U.Ü.Ziraat Fakültesi Ders Notları, Bursa, 2000. 4. Uğur M, Nazlı B, Bostan K. Gıda Hijyeni. Teknik Yayınevi, İstanbul, 2003. 5. http:www.gkgm.gov.tr. Türk Gıda Kodeksi. İlgili Yönetmelikler ile Ürün Tebliğleri.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	100
Total	1	100
Contribution of Term (Year) Learning Activities to Success Grade		0
Contribution of Final Exam to Success Grade		100
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

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ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	1	14
Practicals/Labs	0	0	0
Self Study and Preparation	14	5	70
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	0	0	0
Others	0	0	0
Final Exams	1	2	2
Total WorkLoad			86
Total workload/ 30 hr			2,87
ECTS Credit of the Course			3

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 LO1 2 1 1 2 1 1 2 1 2 1 LO2 3 5 4 1 5 1 2 2 1 1 LO3 5 5 5 5 1 1 2 5 5 4 LO4 2 2 5 5 1 1 2 3 4 5 LO5 2 2 5 5 1 1 2 3 4 5 LO6 3 5 3 5 2 1 2 5 4 2 LO7 3 4 5 5 1 1 2 5 5 5 LO8 3 4 5 5 1 1 2 5 5 5 LO9 5 1 5 5 5 1 2 3 4 5 LO10 3 1 2 5 1 1 2 1 5 1

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High