| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | OTD503 | Organik ürünlerin Ambalajlanması ve Muhafazası | Elective | 1 | 1 | 6 |
|
| Level of Course Unit |
| Third Cycle |
| Objectives of the Course |
| Teaching the preservation and marketing methods of organic products that are privileged in terms of production, preservation and marketing and preparing |
| Name of Lecturer(s) |
| Prof. Dr. Ümmügülsüm Erdoğan |
| Learning Outcomes |
| 1 | Learning the issues to be considered in the processing of organic products | | 2 | Understands the preservation and marketing stages of organic products | | 3 | To have theoretical and applied basic knowledge in the field of organic agriculture. | | 4 | Learns the points to be considered in the processing of organic products | | 5 | Knows the points to be considered in the preservation of organic products compared to traditional products. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| none |
| Recommended Optional Programme Components |
| Not |
| Course Contents |
| Harvesting and classification of organic fruits and vegetables; 2. Product composition and effects on processing; 3. Factors affecting product deterioration; 4. Freezing and drying of the products; 5. Freezing and drying technology; 6. Canning and its principles; 7. Legislation for the processing of organic products; 8. Additives that can be used in the processing of organic products, relevant legislation; 9. The main factors on organic food consumers characteristics and purchasing behavior; 10. Legal arrangements for marketing and foreign trade of organic products |
| Weekly Detailed Course Contents |
|
| 1 | Causes and Microbiology of Deterioration in Fruits and Vegetables | | | | 2 | Pre-Treatments in Fruits and Vegetables | | | | 3 | Harvesting and classification in organic products | | | | 4 | Product composition and effects on processing | | | | 5 | Legislation for the processing of organic products | | | | 6 | Additives that can be used in the processing of organic products | | | | 7 | Packaging definition, basic functions, properties required from packaging material | | | | 8 | Midterm | | | | 9 | The main factors on organic food consumers characteristics and purchasing behavior | | | | 10 | Transport and storage of organic products, transport and storage in national and international legislation | | | | 11 | Promotion activities in organic products, advertising and consumer information | | | | 12 | Sale of organic products, distribution and sales channels, preservation of organic products in distribution channels | | | | 13 | Examples from the world about marketing of organic products and recent developments | | | | 14 | Legal regulations regarding marketing and foreign trade of organic products | | | | 15 | Points to be considered in the packaging of Organic Products | | |
|
| Recommended or Required Reading |
| Çakmakçı, R., Ü. Erdoğan, 2012. Organic Agriculture. Third, p.367 · Publisher: Atatürk University. Faculty of Agriculture, Offset Publication No. 236 |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 2 | 70 | | Field Work | 1 | 30 | | SUM | 100 | |
| Final Examination | 2 | 70 | | Seminar | 1 | 30 | | 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) | | Not |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 1 | 14 |
| Question-Answer | 7 | 1 | 7 |
| Field Work | 10 | 3 | 30 |
| Seminar | 7 | 9 | 63 |
| Self Study | 10 | 4 | 40 |
| Individual Study for Mid term Examination | 4 | 3 | 12 |
| Individual Study for Final Examination | 2 | 6 | 12 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 2 | 3 | 3 | 3 | 3 | 3 | 2 | 3 | 3 | 3 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 3 | | | 2 | 2 | | | LO2 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | 3 | 3 | 3 | 2 | 3 | 3 | 3 | | | 2 | 3 | | | LO3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | 3 | 3 | 3 | 2 | 3 | 3 | 3 | | | 3 | 3 | | | LO4 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | | | 3 | 3 | | | LO5 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | 3 | 3 | 3 | 2 | 2 | 3 | 3 | 3 | 3 | 3 | 3 | | | 3 | 3 | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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