TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS309 |
| Name | Medicinal and Aromatic Plants |
| Term | 2019-2020 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. SALİHA KIRICI |
| Course Instructor |
Prof. Dr. SALİHA KIRICI
(Güz)
(A Group)
(Ins. in Charge)
Prof. Dr. LEYLA SEZEN TANSI (Güz) (A Group) (Asst. Ins.) |
Course Goal / Objective
Understand the subgroups,properties and production principles of Medicinal Plants.
Course Content
An overview of the short history, importance, uses, drogs and description, active compounds and classification, soil and climate requirements, fertilization, seed, vegetative material and improvement, sowing, planting and seedling, pests and diseases, cultivation techniques, extraction methods and quality criterion of drogs, conservation and packing of the medicinal and aromatic plants.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows information on sustainable conservation, domestication, propagation and production of aromatic and medicinal plants |
| LO02 | Knows medical values,names and families and uses of medicinal and aromatic plants |
| LO03 | Knows the quality of natural drogs and the principles about their commercial production |
| LO04 | Knows importance of physiological changing on cultivation of medicinal plants |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 2 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 2 |
| PLO03 | - | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 3 |
| PLO04 | - | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 1 |
| PLO05 | - | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 3 |
| PLO06 | - | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 2 |
| PLO07 | - | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 2 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 4 |
| PLO09 | - | Gains the awareness of food legislation and management systems and professional ethics. | 1 |
| PLO10 | - | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 5 |
| PLO11 | - | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Importance of economic and of the short history of medicinal and aromatic plants | Reading of the papers about the lecture | |
| 2 | Drugs and description, active compounds and classification of medicinal and aromatic plants. | Reading of the papers about the lecture | |
| 3 | Soil and climate requirements, fertilization of medicinal and aromatic plants and homework will be given on this topic | Reading of the papers about the lecture | |
| 4 | ultivation techniques of medicinal and aromatic plants, extraction methods and quality criterion of drogs | Reading of the papers about the lecture | |
| 5 | Cultivation techniques 1 | Reading of the papers about the lecture | |
| 6 | Cultivation techniques, active compounds and medicinal uses1 | Reading of the papers about the lecture | |
| 7 | Cultivation techniques, active compounds and medicinal uses2 | Reading of the papers about the lecture | |
| 8 | Mid-Term Exam | Reading of the papers about the lecture | |
| 9 | Mid therm Exam | Mid therm Exam preparation | |
| 10 | Cultivation techniques, active compounds and medicinal uses4 | Reading of the papers about the lecture | |
| 11 | Important plants contained alkaloid | Reading of the papers about the lecture | |
| 12 | Cultivation techniques, active compounds and medicinal uses5 | Reading of the papers about the lecture | |
| 13 | Cultivation techniques, active compounds and medicinal uses6 | Reading of the papers about the lecture | |
| 14 | Technical trip | Reading of the papers about the lecture | |
| 15 | Cultivation techniques, active compounds and medicinal uses7 | Reading of the papers about the lecture | |
| 16 | Term Exams | Term Exams preparation | |
| 17 | Term Exams | Term Exams preparation |
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 |