| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM253 | Meyvelerde Hasat Sonrası Teknoloji | Elective | 1 | 1 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| Post-harvest changes in fresh fruits, these changes affect the factors, and these changes can be applied to extend the storage life by controlling technology will be taught.
|
| Name of Lecturer(s) |
| Doç. Dr. Ümmügülsüm ERDOĞAN |
| Learning Outcomes |
| 1 | Öğrenci beslemede organik gıdaların önemini kavrar. | | 2 | Öğrenci organik gıda üretiminde kullanılabilecek katkılar ve uygulanacak teknolojileri bilir. | | 3 | Öğrenci organik gıda pazarı hakkında bilgi sahibi olur. | | 4 | Öğrenci organik gıdaların işlenmesini bilir. | | 5 | Öğrenci organik gıdaların insan sağlığı için önemini bilir. | | 6 | | | 7 | To gain knowledge of the importance of organic foods in terms of nutrition | | 8 | To gain knowledge of the food additives and technologies that are used for the organic food production | | 9 | To gain knowledge of information about the organic food market | | 10 | To gain knowledge ob processing of organic foods | | 11 | To gain knowledge of importance of the organic foods for people health |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Post-harvest technology for agricultural products important, the process of cleaning, sorting, quality and size according to their classification, packaging, refrigeration, storage and transportation, fruits and vegetables for the pre-cooling techniques, vegetables and fruit quality criteria.
|
| Weekly Detailed Course Contents |
|
| 1 | The development of organ and the structural characteristics of the fruit | | | | 2 | Biochemical structure of fruits and change | | | | 3 | Physiological events in fruit and developments | | | | 4 | Harvest of Fruit | | | | 5 | After harvest losses seen in the fruit and ways to prevent | | | | 6 | Water loss | | | | 7 | Losses caused by pathogens | | | | 8 | Factors affecting physiological disorders | | | | 9 | General physiological disorders | | | | 10 | Specific physiological disorders-pome fruits | | | | 11 | Specific physiological disorders-pome fruits | | | | 12 | Specific physiological disorders-stone fruits | | | | 13 | Specific physiological disorders-berries | | | | 14 | Specific physiological disorders-citrus | | | | 15 | | | | | 16 | | | |
|
| Recommended or Required Reading |
| Bahçe Ürünlerinin Muhafazası ve Pazarlanması, İsmail Karaçalı, 2009. Ege Üniv. Ziraat Fak. Yay. No: 494, İzmir.
Help books:
1. Cemeroğlu, B., Yemenci, A. ve Özkan, M., 2001. Meyve Sebze İşleme Teknolojisi. 1 Meyve ve Sebzelerin Bileşimi Soğukta Depolanmaları. Gıda Teknolojisi Derneği Yayınları No:24. Ankara.
2. Course Notes and enriched ppt presentation
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| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 30 | 100 | | SUM | 100 | |
| Final Examination | 70 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 30 | | End Of Term (or Year) Learning Activities | 70 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Team/Group Work | 5 | 6 | 30 |
| Seminar | 1 | 18 | 18 |
| Individual Study for Mid term Examination | 1 | 19 | 19 |
| Individual Study for Final Examination | 14 | 3 | 42 |
| Reading | 14 | 4 | 56 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | | | | | LO2 | 5 | | | | | LO3 | 5 | | | | | LO4 | 5 | | | | | LO5 | 5 | | | | | LO6 | 5 | | | | | LO7 | 5 | | | | | LO8 | 5 | | | | | LO9 | 5 | | | | | LO10 | 5 | | | | | LO11 | 5 | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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