COURSE SYLLABUS

OLIVE PROCESSING AND TECHNOLOGY

1	Course Title:	OLIVE PROCESSING AND TECHNOLOGY
2	Course Code:	GBUP212
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	4
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
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. SERAP KIRMIZI
16	Course Lecturers:	Yok
17	Contactinformation of the Course Coordinator:	Prof. Dr. Serap KIRMIZI Bursa Uludag University, Gemlik Asım Kocabıyık MYO, Bahçe Tarımı Gemlik/Bursa
18	Website:
19	Objective of the Course:	To understand the general principles of olive processing techniques
20	Contribution of the Course to Professional Development	Being as one important member of Mediterranean environment, olive plant is also a valuable econonomic importance for Gemlik province.

Learning Outcomes:

1	To understand the olive plant's ecological requirements and Turkey's annual production ;
2	To understand the olive plant's place in plant taxonomy and botany;
3	To understand the olive growing regions and table olives in our country;
4	To learn the efficiencies of the pickling rooms;
5	To learn the lactic acid fermentation;
6	The natural and chemical ingredients in olive processing;
7	To know the black olives production processes;
8	To know the green olives production processes;
9	To recognize the spoilage varieties;
10	To learn the sampling and analysis of samples in table olives production;

22	Course Content:

Week	Theoretical	Practical
1	Introduction, the ecological requirements of the olive plant	The properties of olive plant and the food ingredients in olive fruit
2	The place of olive in plant taxonomy and composition of olive fruit	The botanical demonstration of the olive plant
3	The olive varieties grown in Turkey and in the other countries.	Demonstration of the olive varieties growing in Turkey.
4	The establishment of pickling rooms	The machinery used in pickling processes
5	Lactic acid fermentation process and its control	Fermentation by natural way and with microorganism cultures
6	The chemicals used in olive processing	The aromatical plant drogs used in olive processing
7	production of the Black olives	Fermentation by natural way and with microorganism cultures
8	production of the Green olives	Fermentation by natural way and with microorganism cultures
9	The spoilages in olive pickling	The examination of deterioration
10	Sampling for analysis	Sampling
11	Olive paste	Introduction to analysis techniques
12	Controlling packages, sensory and physical analysis	Salt determination in olive fruit and picklings
13	The preparation of the Analysis report	PH determination
14	To package and release to the market	Microbiological controls

23	Textbooks, References and/or Other Materials:	Aktan N., Yıldırım H.K., 2012.Sofralık Zeytin Teknolojisi, Meta Basım Matbaacılık, İzmir Tetlk, D. 2005. Sofralık Zeytin İşleme Teknikleri, Emre Basımevi, İzmir
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	20
Quiz	0	0
Homeworks, Performances	1	20
Final Exam	1	60
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	Test or classical examination
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High