TÜRKÇE
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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS202 |
| Name | Organic Farming |
| Term | 2018-2019 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. NURGÜL FETİYE TÜREMİŞ |
| Course Instructor |
Prof. Dr. NURGÜL FETİYE TÜREMİŞ
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Understands the agricultural systems to be applied in order to protect the biodiversity, environment, plant, animal and human health in the best way without polluting the soil and water resources and air.
Course Content
Organic farming, Control mechanism in organic farming, Principles of starting organic farming, Organic vegetable production, Organic animal production, Organic beekeeping and aquaculture production
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn about organic farming rules, the ability to acquire the knowledge acquired into practice. |
| LO02 | Learn about importance of organic farming |
| LO03 | Learning the application of organic farming |
| LO04 | Learn the history of organic farming |
| LO05 | Learn how to produce safe food in organic farming |
| LO06 | Learning of organic plant nutrition methods and applications |
| LO07 | Learn biotechnic struggle with harm in organic agriculture |
| LO08 | Learn Biological Control of Disease and Pests in Organic Farming |
| LO09 | Learns Organic Weed Management |
| LO10 | Learn control and certification in organic farming |
| LO11 | Learn the benefits of Organic Food to the environment |
| LO12 | Learn organic agriculture regulation and safe food evaluation |
| LO13 | Can see applications in place and compare conventional and organic products |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 3 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 3 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 4 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 4 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 3 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 4 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 3 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 2 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 3 |
| PLO10 | - | Complies with teamwork | 4 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 4 |
| PLO12 | - | Knows the necessity of lifelong learning. | 4 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 4 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 3 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 3 |
| PLO16 | - | is respectful of professional ethics | 5 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 3 |
| PLO18 | - | Knows the legislation and management systems related to foods | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | History of Organic Farming | Lecture Notes and Books, Power Point Presentation | |
| 2 | Purpose of the Organic Farming | Lecture Notes and Books, Power Point Presentation | |
| 3 | Terms and support material related to Organic Farming | Lecture Notes and Books, Power Point Presentation | |
| 4 | Principles of Organic Agriculture | Lecture Notes and Books, Power Point Presentation | |
| 5 | Organic farming in the world and Turkey | Lecture Notes and Books, Power Point Presentation | |
| 6 | Organic Agriculture Steering and Monitoring Bodies | Lecture Notes and Books, Power Point Presentation | |
| 7 | Organic Agriculture Law, Regulation and residues in products according to food codex | Lecture Notes and Books, Power Point Presentation | |
| 8 | Mid-Term Exam | ||
| 9 | General Production by Organic Farming Operations | Lecture Notes and Books, Power Point Presentation | |
| 10 | Start of Organic Agriculture. Crop Production with Organic Farming Methods | Lecture Notes and Books, Power Point Presentation | |
| 11 | Processing of Organic Products and Packaging and logos | Lecture Notes and Books, Power Point Presentation | |
| 12 | Storage of Organic Products, Transportation, Marketing | Lecture Notes and Books, Power Point Presentation | |
| 13 | Storage of Organic Products | Lecture Notes and Books, Power Point Presentation | |
| 14 | Transportation of Organic Products | Lecture Notes and Books, Power Point Presentation | |
| 15 | Marketing of Organic Products | Lecture Notes and Books, Power Point Presentation | |
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |