Information Package & Course Catalogue
| 1 | Course Title: | EGG AND EGG PRODUCTS |
| 2 | Course Code: | VBH6021 |
| 3 | Type of Course: | Optional |
| 4 | Level of Course: | Third Cycle |
| 5 | Year of Study: | 1 |
| 6 | Semester: | 1 |
| 7 | ECTS Credits Allocated: | 4 |
| 8 | Theoretical (hour/week): | 2 |
| 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. ŞAHSENE ANAR |
| 16 | Course Lecturers: | Yok |
| 17 | Contactinformation of the Course Coordinator: |
Prof. Dr. Şahsene ANAR e-posta: anar@uludag.edu.tr Tel: 02242941332 Adres: Uludağ Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı Görükle |
| 18 | Website: | http://saglikbilimleri.uludag.edu.tr |
| 19 | Objective of the Course: | |
| 20 | Contribution of the Course to Professional Development |
| 21 | Learning Outcomes: |
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| 22 | Course Content: |
| Week | Theoretical | Practical |
| 1 | Description of egg, formation of egg, egg types | |
| 2 | Egg morphology, chemical composition of egg white and yolk | |
| 3 | Importance of egg in human diet, food components in raw and cooked egg | |
| 4 | Abnormalities and its causes in egg shell | |
| 5 | Abnormalities and its causes in egg contents | |
| 6 | Egg quality and factors effecting egg quality | |
| 7 | Inner and outer quality properties of egg | |
| 8 | Methods for outer egg quality measurement | |
| 9 | Methods for inner egg quality measurement | |
| 10 | Methods to preserve inner egg quality (heat protection, washing, oil coating) | |
| 11 | Important factors in egg storage | |
| 12 | Guidelines to follow in transport and marketing of eggs | |
| 13 | Frozen egg and pasteurized egg production technology | |
| 14 | Powdered egg technology |
| 23 | Textbooks, References and/or Other Materials: |
NAR, Ş. Yumurta ve yumurta ürünleri, Dora Basımevi, Bursa, 2013 ERENSAYIN,C. Bilimsel- Teknik-Pratik Tavukçuluk, Cilt 1; Nobel Yayınevi Ankara 2000 YAMAMATO,T. JUNEJA, L.R. HATTA,H.KIM,M. Hen Eggs, Their Basic and Applied Science, CRC Pres, Newyork, 1997 SOLOMON,S.E. Egg and Eggshell Quality,Manson Publishing, The Veterinary Press, Iowa State ,1997 COUTTS, J.A.,WILSON,G.C. Optimum Egg Quality, 5 M Publishing, United Kingtom,2007 |
| 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 | ||
| 25 | ECTS / WORK LOAD TABLE |
| Activites | NUMBER | TIME [Hour] | Total WorkLoad [Hour] |
| Theoretical | 14 | 2 | 28 |
| Practicals/Labs | 0 | 0 | 0 |
| Self Study and Preparation | 14 | 6 | 84 |
| 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 | 1 | 1 |
| Total WorkLoad | 113 | ||
| Total workload/ 30 hr | 3,77 | ||
| ECTS Credit of the Course | 4 |
| 26 | CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| LO: Learning Objectives | PQ: Program Qualifications |
| Contribution Level: | 1 Very Low | 2 Low | 3 Medium | 4 High | 5 Very High |