TÜRKÇE
ENGLISH
Information
| Code | BB522 |
| Name | Pomology |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 4-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 4 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ALİ KÜDEN |
Course Goal / Objective
To teach the analysis methods to determine the quality characteristics of different fruits and species
Course Content
Horticultar pomological characteristics of fruit species and cultivars, addressing important criteria, factors affecting the recognition of species and varieties, the differences between them, Turkey's fruit richness and importance, market conditions, the fruit of the group according to the season and forms of assessment are discussed.
Course Precondition
none
Resources
Internet-based academic publications
Notes
Internet-based academic publications
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | What is Pomology , Description and The scope |
| LO02 | What are the quality criteria in fruits. |
| LO03 | Harvesting time and fruit characteristics of the stone fruits. |
| LO04 | Harvesting time and fruit characteristics of the Pome fruits. |
| LO05 | Harvesting time and fruit characteristics of the nuts. |
| LO06 | Harvesting time and fruit characteristics of the berries. |
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. | 1 |
| 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 | 1 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new information in his / her field with a systematic approach | 2 |
| 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 | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Make critical analysis, synthesis and evaluation of new and complex ideas | |
| PLO06 | Bilgi - Kuramsal, Olgusal | To be able to use research methods in his / her field of study | 2 |
| 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 | |
| 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. | 2 |
| PLO09 | Bilgi - Kuramsal, Olgusal | To Be able to lead in environments that require solving interdisciplinary problems, use problem solving skills in interdisciplinary studies | 1 |
| 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 | 2 |
| 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. | 2 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Specialized in special topics in his / her field | 1 |
| 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. | 1 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | What is pomology on fruits | Oral Presentation (Slide) | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 2 | What are the quality criteria in fruits. | Oral Presentation (Slide) | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Harvesting time and fruit characteristics of the stone fruits. | Oral Presentation (Slide) | Öğretim Yöntemleri: Anlatım, Gösteri |
| 4 | Harvesting time and fruit characteristics of the pome fruits. | Oral Presentation (Slide) | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 5 | Harvesting time and fruit characteristics of the nuts. | Oral Presentation (Slide) | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Harvesting time and fruit characteristics of the berries fruits. | Oral Presentation (Slide) | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Introduction of tools for fruit analysis | Oral Presentation (Slide) | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Gösteri |
| 8 | Mid-Term Exam | Exam | Öğretim Yöntemleri: Anlatım, Gösteri |
| 9 | Storage of the fruits to be analyzed in the laboratory in appropriate conditions, preparation and preparation for analysis. | Oral Presentation (Slide) | Öğretim Yöntemleri: Anlatım, Gösteri |
| 10 | Physical measurements in fruits (weight, width, height) | Oral Presentation (Slide) | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 11 | Physical measurements in fruits (hardness, acidity, sugar content) | Oral Presentation (Slide) | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Physical measurements in fruits (color, aroma and antioksidant) | Oral Presentation (Slide) | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Deney / Laboratuvar |
| 13 | Fruit surfice and flesh colour mesaurement | Oral Presentation (Slide) | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri |
| 14 | Fruit surfice and flesh frimness mesaurement | Oral Presentation (Slide) | Öğretim Yöntemleri: Anlatım, Gösteri, Deney / Laboratuvar |
| 15 | Major Fruit species and varieties | Oral Presentation (Slide) | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 16 | Term Exams | exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 152 | ||
| Total Workload / 25 (h) | 6,08 | ||
| ECTS | 6 ECTS | ||