1	Course Title:	THE SPICES USED IN FOOD INDUSTRY AND THEIR PROPERTIES
2	Course Code:	GMB6036
3	Type of Course:	Optional
4	Level of Course:	Third Cycle
5	Year of Study:	2
6	Semester:	4
7	ECTS Credits Allocated:	6
8	Theoretical (hour/week):	3
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. VİLDAN UYLAŞER
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Prof. Dr. Vildan UYLAŞER Bursa Uludağ Üniversitesi, Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/ Bursa Tel:02242941499 E-mail:uylaserv@uludag.edu.tr
18	Website:
19	Objective of the Course:	The aim of the course is to inform students about the properties, classification, bioactive components and usage areas of spices.
20	Contribution of the Course to Professional Development	Students will have detailed information about spices and can use this knowledge in various forms in the field of food technology.

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Learning Outcomes:

1 The student learns the properties of spices; 2 The student learns spice production and processing techniques; 3 The student learns the packaging and storage of spices; 4 The student learns the usage of spices in food industry; 5 The student gains knowledge about laws, regulations and standards related to spices;

22	Course Content:

Week	Theoretical	Practical
1	History of spices,
2	Functional properties and classification of spices,
3	The chemical composition of the spices,
4	The main spice kinds which is used in the food industry,
5	Sensory, physical and chemical quality characteristics of spices,
6	Antimicrobial and antioxidant properties of spices,
7	Growing and harvesting of herbs used as antimicrobial and antioxidant spices,
8	Post-harvest treatments (washing, dehulling, bleaching, chemical treatments, drying, cleaning and classification),
9	Production methods of spices,
10	Different spice products, packaging and storage,
11	Extraction of the bioactive components of spices,
12	Pharmacology and clinical applications of spices,
13	The spice trade in the world and in Turkey,
14	Legal regulations regarding spices,

23	Textbooks, References and/or Other Materials:	Atilla Akgül. Baharat Bilimi ve Teknolojisi. Gıda Teknolojisi Derneği, 1993
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	1	50
Final Exam	1	50
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		50
Contribution of Final Exam to Success Grade		50
Total		100
Measurement and Evaluation Techniques Used in the Course	Project, homework and final exam are taken into consideration in the evaluation of this course.
Information

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ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	3	42
Practicals/Labs	0	0	0
Self Study and Preparation	14	3	42
Homeworks, Performances	1	50	50
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	0	0	0
Others	0	0	0
Final Exams	1	50	50
Total WorkLoad			184
Total workload/ 30 hr			6,13
ECTS Credit of the Course			6

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 LO1 5 4 5 4 4 4 4 LO2 4 4 5 4 4 4 4 LO3 4 3 4 5 4 3 4 LO4 4 4 5 4 4 3 4 LO5 4 3 4 3 3 4 3

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High