TÜRKÇE
ENGLISH
Information
| Code | BB578 |
| Name | Postharvest Biotechnology of Horticultural Products |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ÖMÜR DÜNDAR |
| Course Instructor |
1 |
Course Goal / Objective
Use of postharvest biotechnology on Horticultural crops
Course Content
Effect of ripening enzyme in fruits. Phenolic metabolisma changes in stress conditions.
Course Precondition
no
Resources
lecture note
Notes
papers
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows effect of ripening enzyme in fruits |
| LO02 | Knows fruit ripening enzymes |
| LO03 | Knows phenolic metabolisma changes in stress conditions |
| LO04 | Knows effect of softening enzyme in fruits |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | To be able to develop, deepen, and to reach the original definitions that will bring innovation to the field with the original thinking and/or research of the current and advanced knowledge in his / her field based on his / her master's qualifications. | 2 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary interaction related to horticultural plants; achieves original results using information that requires expertise in analyzing, synthesizing and evaluating new and complex ideas | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new information in his / her field with a systematic approach | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Can develop a new idea, method, design and/or application, or apply a known idea, method, design and/or application to a different field; can research, comprehend, design and apply an original topic | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Make critical analysis, synthesis and evaluation of new and complex ideas | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | To be able to use research methods in his / her field of study | |
| PLO07 | Bilgi - Kuramsal, Olgusal | To develop a new idea, method, design and/or application, or apply a well-known idea, method, design and/or application to a different field independently of the original work to contribute to the progress in the field | 3 |
| PLO08 | Bilgi - Kuramsal, Olgusal | To be able to publish at least one scientific article in national and international refereed journals, or to produce or interpret an original work, to be able to extend the limits of knowledge in the field. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | To Be able to lead in environments that require solving interdisciplinary problems, use problem solving skills in interdisciplinary studies | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Develops new ideas and methods related to his / her field by using high-level mental processes such as creative and critical thinking, problem solving and decision making | 3 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In the national and international platforms, they present original views in the discussion of issues related to the field of local and foreign experts, they can defend these views, examine, develop and change the norms leading to social relations and these relations from a critical point of view; they can communicate effectively showing their competence in the field. | 3 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Specialized in special topics in his / her field | 4 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | To be an information society in which the society lives, to be able to maintain it, to contribute to the solution of the social, scientific, cultural and ethical problems encountered. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | effect of ripening enzyme in fruits | Lecture document | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | phenolic metabolisma changes in stress conditions | Lecture document | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Polygalactronase and Polyphenol Oxidase activites during ripening | Lecture document | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Cell wall polisaccarids metabolizma during ripening | Lecture document | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | messenger RNA senthesis during ripening | Lecture document | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | fruit ripening enzymes | Lecture document | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | ethylene biosenthesis | Lecture document | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | exam | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | ethylene metabolisma in climacteric crops | Lecture document | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | tomato ripening mutants | Lecture document | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | colored physiology in fruits and vegetables | Lecture document | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | color | Lecture document | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | color changes during ripening | Lecture document | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | aroma | Lecture document | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | aroma biosenthesis | Lecture document | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | exam | Ölçme Yöntemleri: Sözlü Sınav |
| 17 | Term Exams | exam | Ölçme Yöntemleri: Sözlü Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 6 | 84 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 2 | 6 | 12 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 142 | ||
| Total Workload / 25 (h) | 5,68 | ||
| ECTS | 6 ECTS | ||