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Veterinary Animal Nutrition and Nutritional Diseases Collabrative PhD Programme

   
 
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Department of Animal Nutrition and Nutritional Diseases
Qualification Awarded

PhD

Level of Qualification
Objectives

The aim of the course is to acquire skills to the students on animal nutrition and nutritional diseases and feedstuffs .

Specific Admission Requirements
Specific Arrangements for Recognition of Prior Learning
Qualification Requirements and Regulations
Profile of The Programme
Program Learning Outcomes
After successful completion of this program, the students will be able to;
 1-  Upon successfull completion of this course, the students will be able to; 1) compare the classification and the composition of feeds, 2) compare the importance of feeds used in animal nutrition and production systems, 3) compare the allowances of feedstuffs according to the animal species, 4) describe the feed additives, 5) compare the processing methods of feedstuffs and the preparation of completely mixed feeds, 6) compare the acquire skills about the laboratory analysis of feeds. 7) Students learn and apply the basic principles of animal nutrition. 8) Students will be equipped on the nutritional diseases and their prevention. 9) Students will be more aware of preventive medicine rather than treatment. 10) Students will acquire the ability to prepare different types of diets for animals. 11) Students will be able to meet the needs of the animals with nutrients of the feedstuffs.
Occupational Profiles of Graduates
Access to Further Studies
Examination Regulations, Assesment and Grading

Mid-Term Examination 40%, Final Examination 60%.

Graduation Requirements
Mode of Study
Part - Time
ECTS Coordinator

Assoc. Prof. Dr. Mustafa Numan OĞUZ (Lecturer)

Contact

Mehmet Akif Ersoy Üniversity, Veterinary Faculty, Department of Animal Nutrition and Nutritional Diseases, İstiklal Yerleşkesi, Örtülü Mevkii, Burdur, TURKEY.

Course & Program Outcomes Matrix
Course Unit Title P1
Alternative Feedstuffs
Anabolisans in Animal Nutrition
Antinutritional factors in feeds
Bio availability of low quality roughages in Ruminant
Biology of Rumen
Biostatistics
Biotechnology in Animal Nutrition
Carbohydrates and its metabolism
Concentrate Feeds and Technologies
Dairy Cattle Nutrition
Development and learning
Dog and cat nutritional diseases
Duck nutrition
Effects of feeding on fertility in ruminants
Elective Lectures 1
Elective Lectures 2
Elective Lectures 3
Elective Lectures 4
Elective Lectures 5
Exotic Birds Nutrition
Expertise branch course
Fats and its metabolism
Fattening Cattle Nutrition
Feed Additives
Feed Hygiene
Feed Regulations and Feed Critters of Europe Union
Feedstuff evaluation systems and digestion trials
Fish Nutrition
Fractions of cell wall in feed plants
Fur Animal Nutrition
Goose nutrition
Horse Nutrition
Instructional planing and evaluation
Investigation methods
Lab. Analyses of Feeds
Laboratory Animals Nutrition
Main Principles and, Techniques of Ration Preparation
Microbial Protein Synthesis of Ruminants
Minerals and its metabolism
Nutritional dieases in poultry
Nutritional Diseases of Ruminants
Organic animal nutrition
Ostrich Nutrition
Pig Nutrition
Principles of Breeders Poultry
Principles of Broiler Nutrition
Principles of Calf Nutrition
Principles of cat nutrition
Principles of dog nutrition
Principles of goat nutrition
Principles of laying hen
Principles of sheep nutrition
Proteins and its metabolism
Roughages and Its Technology
Rumen and Blood Metabolites
Scientific Developments
Seminar
Source scanning and transferring
Thesis preparation study
Thesis study
Turkey nutrition
Vitamins and its metabolism
Water Buffalo Nutrition
Wild animal nutrition
Evaluation Questionnaires
 THE OVERALL EVALUATION OF THE COURSE V. Good Good Average Poor V. Poor No Idea
 1. Stating the content and objectives at the beginning of the course
 2. Supplementing the course with current issues
 3. The clarity of the exam questions and their appropriateness to the course
 4. The contribution of the course to your knowledge and skills
 5. Access to the course sources
 6. The relativeness of the course compared to the other courses in the department
 7. The selection of the sources according to the objectives of the course
 8. The contribution of the assignments to the course
 
 THE EVALUATION OF THE INSTRUCTOR Very Good Good Average Poor Very Poor No Idea
 1. The way the instructor handles the course
 2. The instructor's competence in answering the questions in the class
 3. The instructor's encouragement to take part in the class by allowing different ideas and comments
 4. The instructor's preparation for the class
 5. The efficient use of class time
 6. The instructor's in-class management
 7. The instructor's objective evaluation of the exams and assignments
 8. The instructor's punctual and regular attendance
 9. The instructor's rapport with the students
 10. The availability of the instructor’s time except for the class time and the sufficiency of the time s/he allocates to you
 
 LEVEL OF THE CONTRIBUTION OF COURSE OUTCOMES TO PROGRAMME COMPETENCIES 5 4 3 2 1 X
Graduates who successfully complete this program;
 1. have high level information and skills supported by the course books that include the most recent information, application equipment and other scientific sources related to education technologies, teaching profession, general information and basic sciences; use these informations and skills in daily life and in jobs,
 2. examine and evaluate concepts about education technology and teaching profession, ideas and data with scientific methods; diagnose, analyze and discuss complicated problems and subjects; develop suggestions based on scientific discoveries and evidences,
 3. inform the audiences who are not expert and do not have information about education technology and teaching profession; express related ideas about these problems and solutions with written and oral,
 4. have learning to learn, self control, critical thinking, creative thinking skills and perform independent studies related to study field,
 5. get responsibilities and try to produce solutions when faced with unexpected and complicated cases in applications of education technologies and teaching professions,
 6. know students’ interests, wishes and needs; know social, cultural and economic properties of families and environment; plan, apply and manage learning and teaching process suitable for these properties; get students active participation in learning process,
 7. know information about education technologies and teaching professions and comprehend adequately; have information about foreign language in level of communicating with professional colleagues,
 8. have information about computer software and hardware in level of teaching computer and information and communication technologies courses and supporting other teachers; use information and communication technologies,
 9. consider social, scientific and ethic values in levels of gathering data, analyzing, interpreting, announcing when doing teaching professions or working in private sector, being researcher or source of data,
 10. continuously try to develop with doing self assessment; be on new information and ideas ; play affective role in developing of themselves and their intuition; know and behave according to the laws about their job, main values and principles, know the rights about job security and social security; have conscious about protecting social values and environment,
 11. evaluate students’ improvement and learning, get students to evaluate themselves and other students; use the results of evaluation for better instruction; share the results with student, family, managers and teachers.

 WORKLOAD DETERMINATION - ECTS
 1. Your percentage of attendance
 2. Did you do any preparations for this course? (except some activites like quiz, homework, labs,mid-term exams, final exams)

    

a. If yes, preparation time per week (hour)

 3. Did you do any assignments as a part of this course?

    

a. If yes, number of the assignments done

b. Average time spent in preparing the assignment (hour)

 4. Did you prepare any presentations or seminars as a part of this course?

    

a. If yes, number of the presentation/seminar done

b. Average time spent in preparing each presentation/seminar (hour)

 5. Did you take a midterm exam in this course?

    

a. If yes,number of the mid-term exams you done

b. The average time you spent on preparing for each mid-term exam (hour)

 6. Did you make any projects as a part of this course?

    

a. If yes, number of the projects done

b. The average time you spent on doing each project (hour)

 7. Did you attend any laboratory work as a part of this course?

    

a.If yes, number of the laboratory works you attended

b.The average time you spent on each work (hour)

 8. Did you attend any field surveys as a part of this course?

    

a. If yes, number of field surveys you attended

b. If yes, the average time you spent on each survey (hour)

 9. Did you take the final exam of this course?

    

a. If yes, the average time you spent on the final exam (hour)

 

 


  Required
 Course Code Course Title Type of Course N.C.* ECTS
  VHBOD 101 Expertise branch course Required 0 9
  VHBOD 102 Thesis preparation study Required 0 1
  VHBOD 103 Expertise branch course Required 0 9
  VHBOD 105 Expertise branch course Required 0 9
  VHBOD 106 Thesis preparation study Required 0 1
  VHBOD 107 Seminar Required 0 4
  VHBOD 108 Thesis study Required 0 21
  VHBOD 109 Expertise branch course Required 0 9
  VHBOD 110 Thesis study Required 0 21
  VHBOD 111 Expertise branch course Required 0 9
  VHBOD 112 Thesis study Required 0 21
  VHBOD 113 Expertise branch course Required 0 9
  VHBOD 114 Thesis study Required 0 21
  VHBOD 115 Expertise branch course Required 0 9
  VHBOD 116 Thesis study Required 0 21
  VHBOD 117 Expertise branch course Required 0 9
  VHBOD 118 Thesis study Required 0 21
  VHBOD 119 Expertise branch course Required 0 9
  VHBOD 121 Expertise branch course Required 0 9
  VHBOD 122 Thesis study Required 0 21
  VHBOD 123 Expertise branch course Required 0 9
  VHBOD 124 Thesis study Required 0 21
  VHBOD 125 Expertise branch course Required 0 9
  VHBOD 104 Thesis preparation study Required 0 1
  VHBOD 120 Thesis study Required 0 21


  Elective
 Course Code Course Title Type of Course N.C.* ECTS
  VHBOD 151 Principles of laying hen Elective 3,5 4
  VHBOD 132 Alternative Feedstuffs Elective 4 3
  VHBOD 155 Horse Nutrition Elective 3,5 4
  VHBOD 158 Fish Nutrition Elective 3 4
  VHBOD 150 Fattening Cattle Nutrition Elective 3,5 4
  VHBOD 136 Scientific Developments Elective 3 4
  VHBOD 146 Principles of Calf Nutrition Elective 3,5 4
  VHBOD 154 Ostrich Nutrition Elective 3,5 4
  VHBOD 159 Pig Nutrition Elective 3 4
  VHBOD 171 Exotic Birds Nutrition Elective 3 4
  VHBOD 161 Anabolisans in Animal Nutrition Elective 3 4
  VHBOD 157 Biotechnology in Animal Nutrition Elective 3 4
  VHBOD 156 Roughages and Its Technology Elective 3 4
  VHBOD 163 Nutritional dieases in poultry Elective 3 4
  VHBOD 127 Carbohydrates and its metabolism Elective 3 4
  VHBOD 137 Source scanning and transferring Elective 3 4
  VHBOD 133 Concentrate Feeds and Technologies Elective 3 4
  VHBOD 175 Fur Animal Nutrition Elective 3,5 4
  VHBOD 148 Laboratory Animals Nutrition Elective 3,5 4
  VHBOD 176 Water Buffalo Nutrition Elective 3,5 4
  VHBOD 130 Minerals and its metabolism Elective 3 4
  VHBOD 126 Proteins and its metabolism Elective 3 4
  VHBOD 143 Main Principles and, Techniques of Ration Preparation Elective 3,5 4
  VHBOD 149 Biology of Rumen Elective 3,5 4
  VHBOD 160 Rumen and Blood Metabolites Elective 3 4
  VHBOD 144 Nutritional Diseases of Ruminants Elective 3 4
  VHBOD 173 Bio availability of low quality roughages in Ruminant Elective 3 4
  VHBOD 174 Microbial Protein Synthesis of Ruminants Elective 3 4
  VHBOD 142 Dairy Cattle Nutrition Elective 3,5 4
  VHBOD 129 Vitamins and its metabolism Elective 3 4
  VHBOD 128 Fats and its metabolism Elective 3 4
  VHBOD 172 Fractions of cell wall in feed plants Elective 3 4
  VHBOD 135 Feedstuff evaluation systems and digestion trials Elective 3 4
  VHBOD 147 Feed Hygiene Elective 3 4
  VHBOD 131 Feed Additives Elective 3 4
  VHBOD 162 Feed Regulations and Feed Critters of Europe Union Elective 3 4
  VHBOD 145 Antinutritional factors in feeds Elective 3 4
  VHBOD 134 Lab. Analyses of Feeds Elective 3 4
   Elective Lectures 4 Elective 3 4
   Elective Lectures 3 Elective 3 4
   Elective Lectures 1 Elective 3 4
   Elective Lectures 2 Elective 3 4
   Elective Lectures 2 Elective 3 4
   Elective Lectures 1 Elective 3 4
   Elective Lectures 4 Elective 3 4
   Elective Lectures 3 Elective 3 4
   Elective Lectures 5 Elective 3 4
   Elective Lectures 1 Elective 3 4
   Elective Lectures 2 Elective 3 4
   Elective Lectures 3 Elective 3 4
   Elective Lectures 4 Elective 3 4
  VHBOD 138 Investigation methods Elective 3 4
  VHBOD 139 Development and learning Elective 3 4
  VHBOD 140 Instructional planing and evaluation Elective 3 4
  VHBOD 141 Biostatistics Elective 3 4
  VHBOD 164 Principles of sheep nutrition Elective 3,5 4
  VHBOD 165 Principles of goat nutrition Elective 3,5 4
  VHBOD 166 Principles of dog nutrition Elective 3,5 4
  VHBOD 167 Principles of cat nutrition Elective 3,5 4
  VHBOD 168 Goose nutrition Elective 3,5 4
  VHBOD 169 Duck nutrition Elective 3,5 4
  VHBOD 169 Turkey nutrition Elective 3,5 4
  VHBOD 177 Wild animal nutrition Elective 3 4
  VHBOD 178 Dog and cat nutritional diseases Elective 3 4
  VHBOD 179 Organic animal nutrition Elective 3 4
  VHBOD 180 Effects of feeding on fertility in ruminants Elective 3 4
  VHBOD 152 Principles of Broiler Nutrition Elective 3,5 4
  VHBOD 153 Principles of Breeders Poultry Elective 3,5 4


 

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