Information Package / Course Catalogue
| Course Code | : GKA218 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
Study to analize of poultry meats and egg qualities.
Production of poultry meat and eggs. Take sample, preparing to analyze and expalin to results. Moisture, fat, protein, ash, mineral and residual materials analyzes.
| Lec. İhsan Bülent HELVA |
| 1. | Learn to poultry products |
| 2. | Quality control on poultry products |
| 3. | Doing on chemical analyzes to poultry products |
| 4. | Doing on microbiological analyzes to poultry products |
| 5. | Doing on sensorial analyzes on poultry products |
| 1. | Gökalp,H.Y., Kaya, M., Tülek, Y., Zorba, Ö. Et ve Et ürünlerinde Kalite Kontrolü ve Laboratuvar Uygulama Klavuzu. Ankara Üniv.Ziraat Fak. Ofset Tesisi, Erzurum, 2001. |
| 2. | Lecture's notes |
| 3. | Recommended Methods for Analysis of Eggs and Poultry Meat http://aufsi.auburn.edu/recommendedmethods/recommendedmethods_print.html |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Individual Work | 7 | 2 | 2 | 28 |
| Midterm Examination | 1 | 8 | 1 | 9 |
| Final Examination | 1 | 12 | 1 | 13 |
| TOTAL WORKLOAD (hours) | 78 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | |
OÇ-1 | 5 | 5 | 5 | 4 | 4 | 4 | 3 |
OÇ-2 | 5 | 5 | 5 | 4 | 4 | 4 | 3 |
OÇ-3 | 5 | 5 | 5 | 4 | 4 | 4 | 3 |
OÇ-4 | 5 | 5 | 5 | 4 | 4 | 4 | 3 |
OÇ-5 | 5 | 5 | 5 | 4 | 4 | 4 | 3 |