| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM251 | Organic Food Technology | Elective | 1 | 1 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| The main objective is to give knowledge to the students about growing and processing of organic foods. In addition to this, production process of organic foods from organic materials will be explained. |
| 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 |
| Definition of organic food and general characteristics, organic food growing conditions, observing system for organic growing and documentation, proses of organic food and some based rules, some analysis of organic food safety and labeling, legislation of organic food . |
| Weekly Detailed Course Contents |
|
| 1 | Organic farming principles, objectives | | | | 2 | Organic farming control, certification and regulations | | | | 3 | Organic food types and features | | | | 4 | Food contaminants | | | | 5 | Characteristics of organic food | | | | 6 | The reasons that necessitate the production of organic food | | | | 7 | Additives used in organic food | | | | 8 | Organic fruits, vegetables, cereal production and processing | | | | 9 | Organic meat production and processing of dairy products | | | | 10 | Organic water production and processing of bee products | | | | 11 | Organic food labeling, packaging | | | | 12 | Transportation, marketing of organic food | | | | 13 | Storage of organic food | | | | 14 | Marketing of organic food | | | | 15 | | | | | 16 | | | |
|
| Recommended or Required Reading |
| Organik Tarım, Ramazan Çakmakçı, Ümmügülsüm Erdoğan, 2012, Atatürk Üniv. Ziraat Fak. Ders Yay. No: 236
Blair, R. 2012. Organic Production and Food Quality: A Down to Earth Analysis. Wiley-Blackwell, USA & UK. Published. 296 p
Help books:
1. Unpublished course notes
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| Planned Learning Activities and Teaching Methods |
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| 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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