ORGANIC AGRICULTURAL PRODUCTS AND HANDLING TECHNOLOGY
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Course Title:
ORGANIC AGRICULTURAL PRODUCTS AND HANDLING TECHNOLOGY
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Course Code:
ORGS220
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Type of Course:
Optional
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Level of Course:
Short Cycle
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Year of Study:
2
6
Semester:
4
7
ECTS Credits Allocated:
3
8
Theoretical (hour/week):
2
9
Practice (hour/week) :
0
10
Laboratory (hour/week) :
0
11
Prerequisites:
No prerequirities
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Recommended optional programme components:
None
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Language:
Turkish
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Mode of Delivery:
Face to face
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Course Coordinator:
Öğr. Gör. Dr. NEŞE ÖZMEN
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Course Lecturers:
Meslek Yüksekokulların Yönetim Kurullarının Görevlendirdiği öğretim elemanları
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Contactinformation of the Course Coordinator:
nozmen@uludag.edu.tr Uludağ Üniversitesi Mustafakemalpaşa Meslek Yüksekokulu Mustafakemalpaşa/BURSA Tel. 0(224) 6133102
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Website:
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Objective of the Course:
The content of organic products and technology to provide students with basic information about. Basic food processing methods and steps to provide information on the subject.
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Contribution of the Course to Professional Development
To contribute to the professional development of graduate students in the processing of organic food raw materials
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Learning Outcomes:
1
Identify food science and technology.;
2
Have a knowledge of basic processing methods used on food science and technology.;
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To learn the differences between organic and conventional products;
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To specify the certification and control mechanisms for organic production;
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Course Content:
Week
Theoretical
Practical
1
The history of organic agriculture and development in the world and Turkey
2
The concepts of organic production
3
The concepts of organic production
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The legal regulations in organic production
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The certification system and contol mechanism for organic production
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Production of organic foods and their quality contol
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Production of organic foods and their quality contol
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Repeating subjects and mid-term examination
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Production of organic foods and their quality contol
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The differentiation methods for conventional and organic products
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Research and development studies for organic products
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Marketing of organic products
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The seminars from industrial representives
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The seminars from industrial representives
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Textbooks, References and/or Other Materials:
B.2004. Meyve ve Sebze İşleme Teknolojisi1. ISBN 975-98578-1-2. Başkent Klişe Matbaacılık.Ankara ¦ Cemeroğlu, B.2004. Meyve ve Sebze İşleme Teknolojisi 2. ISBN 975-98578-2-0. Başkent Klişe Matbaacılık.Ankara
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Assesment
TERM LEARNING ACTIVITIES
NUMBER
PERCENT
Midterm Exam
1
30
Quiz
0
0
Homeworks, Performances
1
10
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
Measurement and Evaluation are carried out according to the principles of Bursa Uludağ University Associate and Undergraduate Education and Training Regulation.
Information
Results are determined with the letter grade determined by the student.
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ECTS / WORK LOAD TABLE
Activites
NUMBER
TIME [Hour]
Total WorkLoad [Hour]
Theoretical
14
2
28
Practicals/Labs
0
0
0
Self Study and Preparation
14
2
28
Homeworks, Performances
1
12
12
Projects
0
0
0
Field Studies
0
0
0
Midtermexams
1
10
10
Others
0
0
0
Final Exams
1
12
12
Total WorkLoad
90
Total workload/ 30 hr
3
ECTS Credit of the Course
3
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CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
