|
1. |
To acquaint student with the methods of detecting composition and physical-chemical properties of eggs and factors affecting them. |
|
2. |
To acquaint student with the hygienic and quality egg production, source of egg contamination as well as scientific methods for detecting egg defects. |
|
3. |
To acquaint student with the methods for standards of eggs and their production and the factors affecting their shelf-life, as well as to identify and understand the efficiency of these methods. |
|
4. |
To acquaint student with the methods of detecting chemical residues in eggs and their products. |
|
5. |
To acquaint student with diseases transmitted through eggs. |
(Mental skills)
|
1. |
To explain and suggest solutions for problems may face egg producing factories. |
|
2. |
To link information and use it to create and improve other egg products. |
|
3. |
To determine the suitability of chemical composition of egg in manufacturing certain egg products. |
|
4. |
To describe and analyse the laboratory results. |
|
5. |
To compare and determine relation between egg composition and its physical-chemical properties. |
(Practical & professional skills)
|
1. |
The student uses information and knowledge obtained about egg composition to solve problems and obstacles facing egg factories and its products. |
|
2. |
The student should apply all advanced and modern methods to detect the composition of eggs and determine the factors affecting it. |
|
3. |
.The student detects egg defects. |
|
4. |
The student should be able to write daily and monthly laboratory reports for all sample results. |
|
5. |
The student should determine the quality and safety of eggs and their products in terms of physical, chemical and microbial aspects, and ensure they meet local and international standards. |
(Generic and transferable skills)
|
1. |
The student should be able to use modern technology. |
|
2. |
The student should be able to solve problems. |
|
3. |
The student should be able to communicate written and oral. |
|
4. |
The student should be able to work in a team. |
|
5. |
The student should be able to use information technology for development to serve the development of professional practice in egg hygiene and control field. |
Teaching and learning methods
1. Theoretical lectures and practical lessons supported by tables, drawings and pictures by using Data Show Projector. 2. The theoretical and practical notes of the course. 3. Library of Faculty of Veterinary Medicine. 4. Office hours with faculty staff member. 5. Using the international information network (internet). 6. Case studies and discussion panels. | ||||
Methods of assessments
|
Evaluation number |
Evaluation methods |
Evaluation period |
Evaluation weight |
Percentage |
Evaluation date (week) |
|
First assessment |
Written exam |
One hour |
20 |
20% |
mid-semester (8) |
|
Second assessment |
Oral exam |
unspecified |
10 |
10% |
end of the semester (16) |
|
Third assessment |
A written exam for practical lessons with a laboratory experiment |
Two hours |
20 |
20% |
end of the semester (15) |
|
Fourth assessment |
Written exam |
Three hours |
50 |
50% |
end of the semester (16) |
|
Total |
100 Score |
100% |
|
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• Egg Innovations and Strategies for Improvements
• Poultry Meat and Egg Production