| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM116 | Organik Ürünlerin İşlenmesi Ve Muhafazası | Elective | 1 | 2 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| To have knowledge about processing and preservation methods of organically produced products. |
| Name of Lecturer(s) |
| Doç. Dr. Ümmügülsüm ERDOĞAN |
| Learning Outcomes |
| 1 | Understanding the importance of feeding organic foods and having appropriate knowledge about processing these foods in appropriate conditions, | | 2 | Learn how to harvest, transport and store organic foods, | | 3 | To learn the additives that can be used in organic food production and the technologies to be applied, | | 4 | To have knowledge about legal regulations about organic food production. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| none |
| Recommended Optional Programme Components |
| none |
| Course Contents |
| The use of organic methods for the prolongation of the shelf life of organically grown crops after harvest, the use of organic methods for processing, storage and packaging. |
| Weekly Detailed Course Contents |
|
| 1 | Difference between organic farming and conventional farming Lecturing | Lecturing | | | 2 | Processing technology of organic vegetables and fruits Lecturing | Lecturing | | | 3 | Processing technology of organic vegetables and fruits Lecturing | Lecturing | | | 4 | Organic compounds in fruits and vegetables Lecturing | Lecturing | | | 5 | The causes of deterioration in fruit and vegetables and microbiology | Lecturing | | | 6 | Standardization | Lecturing | | | 7 | Packing house operations | Lecturing | | | 8 | Midterm | | | | 9 | Factors affecting product quality and storage duration | Lecturing | | | 10 | Factors affecting product quality and storage duration | Lecturing | | | 11 | Preprocessing in fruits and vegetables | Lecturing | | | 12 | Cold storage methods | Lecturing | | | 13 | Cold storage methods | Lecturing | | | 14 | Processing, packaging, labeling and storage of organic products (Regulation) | Lecturing | |
|
| Recommended or Required Reading |
| Cemeroğlu, B., 2004. Meyve ve Sebze İşleme Teknolojisi (I.cilt). Ankara Üniversitesi Mühendislik fakültesi Gıda Mühendisliği Bölümü, Ankara.
Cemeroğlu, B., 2004. Meyve ve Sebze İşleme Teknolojisi (II.cilt). Ankara Üniversitesi Mühendislik fakültesi Gıda Mühendisliği Bölümü, Ankara.
Çakmakçı, R., Ü. Erdoğan, 2012. Organik Tarım. Atatürk Üniversitesi, Ziraat Fakültesi Ders Yayınları, No: 236.
Karaçalı, İ., 2009. Bahçe Bitkilerinin Muhafazası ve Pazara Hazırlanması. Ege Üniversitesi, Ziraat fak. Yay. No: 494, izmir.
|
| 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 | 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 |
| Laboratory | 14 | 8 | 112 |
| Discussion | 1 | 2 | 2 |
| Individual Study for Mid term Examination | 1 | 20 | 20 |
| Individual Study for Final Examination | 1 | 40 | 40 |
| Reading | 1 | 3 | 3 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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