TÜRKÇE
ENGLISH
Information
| Code | YOT148 |
| Name | Organic Product Processing Technologies |
| Term | 2022-2023 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-1 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. UĞUR KEKEÇ |
| Course Instructor |
Öğr. Gör.Dr. UĞUR KEKEÇ
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course Food consumption in the causes of the factors which may be harmful to human health, resources and ways of prevention, protection and preservation of the processing techniques of food to create different products with different methods to teach the students.
Course Content
This course food directly in the process, will give food process after or to process non-raw food for human health of toxic substances or infections caused by the harmful effects and prevention methods, including the ability learn why organic products and how they are processed.
Course Precondition
None
Resources
Lecture notes prepared by making use of academic studies related to the course. and Presentations prepared from the applications made.
Notes
T.R. Ministry of National Education, Food Technologies, Pre-processes in Fruits and Vegetables. Course Material Ankara 2013.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain the chemical and physical properties of food-borne toxin agents. |
| LO02 | Relates contamination and formation of harmful toxic substances from food. |
| LO03 | Explains the methods of protection from foodborne pests. |
| LO04 | Explains the risk analysis by identifying potential risks while producing a food. |
| LO05 | Explains the processing process of herbal product products. |
| LO06 | Discusses the new organic product production process with appropriate product processing techniques. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Students explain the basic information about the agricultural production process, organic farming principles, production philosophy and basic information about the subject. | 2 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Students know whether the information they have learned in the field of organic agriculture is correct, reliable and up-to-date. | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Students know developments in ecosystem, biodiversity and sustainable agriculture management, rural development, agricultural planning and agricultural technology use and their effects on human life. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Students manage organic farming production activities in line with the provisions of the Organic Agriculture Law and the Regulation on the Principles and Implementation of Organic Agriculture. | 1 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students can find solutions to the problems they may encounter during the production stages of the organic product until it reaches the final consumer. | 5 |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Students can evaluate the problems in organic agriculture in accordance with the scientific research method (defining, analyzing, producing and applying solutions based on research and evidence). | 1 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Students fulfill their responsibilities in solving the problems they encounter in the field of organic agriculture both individually and as a team member. | 1 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Students follow the developments related to their profession with the necessity of lifelong learning. | 2 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students can use the knowledge gained through research and inquiry in the field of organic agriculture. | 2 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students can produce projects with the awareness of social, cultural and ethical responsibility by interacting with people and institutions related to the field of organic agriculture. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students know a foreign language at the A2 general level of the European Language Portfolio, who will be able to manage the communication process related to the profession and other fields. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students can communicate verbally and in writing by using information and communication technologies along with computer software at the level required by the field of organic agriculture. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Students can apply the results obtained from the scientific research process related to the field of organic agriculture. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Students perform their duties and responsibilities related to organic agriculture in accordance with scientific, cultural, ethical values and legal regulations. | 1 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Students have sufficient awareness of social justice, quality, cultural values, occupational health and safety in the field of organic agriculture. | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The importance of food safety, food security in the world and Turkey | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Grup Çalışması |
| 2 | Laws related to food safety, food law | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Grup Çalışması, Soru-Cevap |
| 3 | Food and Microorganisms in Food Microbiology Corruption | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 4 | Infection Type of Food Poisoning, Foodborne Bacterial Toxin Type Poisoning | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Taking Control of Food Microbial Activities | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Removal Methods microorganisms from food | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Microbial Activity Slow Methods | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Students should repeat and study the topics covered until the exam. | Ölçme Yöntemleri: Ödev |
| 9 | The effects of microorganisms and the changes they bring about rganik products | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım |
| 10 | Fruit and vegetable harvest and to pay attention to points, before processing operations to be implemented | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım, Grup Çalışması, Soru-Cevap |
| 11 | Canned food in organic products (boiling, filling, exzost, pasteurization, sterilization) | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Grup Çalışması |
| 12 | Paste Production Technology with Organically Produced Products | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım, Grup Çalışması |
| 13 | Organic Jam-marmalade technology | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Grup Çalışması |
| 14 | Organic fruit juice technology | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım, Gösteri |
| 15 | Applications of product processing techniques using organic products. | Related issues from the course materials should be read | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 5 | 5 |
| Final Exam | 1 | 10 | 10 |
| Total Workload (Hour) | 87 | ||
| Total Workload / 25 (h) | 3,48 | ||
| ECTS | 3 ECTS | ||