| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GT211.6B | Organic Food and Farming | Elective | 2 | 3 | 3 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| To teach organic farming, organic farming control mechanism, the starting principles of organic agriculture, organic crop production, organic animal production, organic beekeeping and aquaculture production |
| Name of Lecturer(s) |
| Doç. Dr. Volkan GÜL |
| Learning Outcomes |
| 1 | Gains the knowledge about the principles, aims, processes, certification and legal regulations of organic farming | | 2 | Gains the knowledge about organic food safety | | 3 | Gains the knowledge about the processing of vegetable and animal organic foods | | 4 | Learns the additives and hygiene practices to be used in the processing of organic foods | | 5 | Gains the knowledge about the marketing of organic foods |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Organic farming, organic farming control mechanism, the starting principles of organic agriculture, organic crop production, organic animal production, organic beekeeping and aquaculture production |
| Weekly Detailed Course Contents |
|
| 1 | The principles, objectives and rules of organic agriculture
| | | | 2 | Organic farming processes, control, certification and legal regulations
| | | | 3 | Organic food and food safety
| | | | 4 | The importance of organic foods for nutrition
| | | | 5 | The importance of organic foods for nutrition
| | | | 6 | Processing of organic foods and additives used
| | | | 7 | Hygiene in organic food production
| | | | 8 | Midterm Exam
| | | | 9 | Organic fruit and vegetable production and processing
| | | | 10 | Organic grain production and processing
| | | | 11 | Production and processing of organic dairy products
| | | | 12 | Production and processing of organic meat products
| | | | 13 | Cultivation and processing of organic aquatic products
| | | | 14 | Organic bee products
| | | | 15 | Packing, labeling, storage and marketing of organic foods
| | |
|
| Recommended or Required Reading |
| Coşkun, M., Çiçekli, Ö., Polat M., Candemir M. 2012. Organik Tarım. 261 s. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Self Study | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 3 | 3 | 9 |
| Individual Study for Final Examination | 4 | 3 | 12 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 3 | 1 | 3 | 4 | | LO2 | 1 | 3 | 1 | 3 | 4 | | LO3 | 1 | 3 | 1 | 3 | 4 | | LO4 | 2 | 3 | 1 | 3 | 4 | | LO5 | 1 | 3 | 1 | 3 | 4 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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