TÜRKÇE
ENGLISH
Information
| Code | BB0062 |
| Name | Quality Management in Viticulture |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 4-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 4 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
1 |
Course Goal / Objective
Learning the quality parameters in grapes and grape products and the practices used to increase the quality.
Course Content
Within the scope of the course, the concept of quality in viticulture, its importance, genetic and environmental factors that affect the quality are explained. Cuttings, leaves, berries, etc., obtained from grape cultivars that have different commercial usage, and the quality parameters of all grape products are described. The cultural and chemical practices used to improve quality in viticulture are given in company with current resources.
Course Precondition
None
Resources
Course notes
Notes
Practical methods of measuring grape quality B. W. Zoecklein, K. C. Fugelsang, B. H. Gump Grapevine quality: A multiple choice issue Stefano Poni vd.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Gains information about the concept of quality in viticulture and the parameters that compose the quality. |
| LO02 | Learns the quality parameters of table grapes, wine grapes, raisins and grape products. |
| LO03 | Gains information on genetic and environmental factors affecting the quality of grapes and grape products. |
| LO04 | Learns the current practices to improve the quality in viticulture. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | To be able to develop and deepen knowledge acquired in horticultural field based on undergraduate level competencies | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | To be able to understand the interaction between horticultural field and related disciplines | |
| PLO03 | Bilgi - Kuramsal, Olgusal | To be able to combine and interpret the theoretical and practical knowledge related to horticultural plants with the knowledge, data and findings obtained from different disciplines, to be able to create new knowledge and theories by synthesizing them by using the theoretical and practical knowledge related to horticultural plants in the field of expertise and supporting the current developments with quantitative and qualitative | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solving problems by using research methods and solving cause and effect relationships | |
| PLO05 | Bilgi - Kuramsal, Olgusal | To be able to conduct a study requiring expertise on horticultural plants independently | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | To develop an analytical approach for solving unpredictable complex problems encountered in horticultural applications, to design the research process, to produce solutions by taking responsibility and to evaluate and defend the results obtained | |
| PLO07 | Bilgi - Kuramsal, Olgusal | To lead the horticultural plants in an environment that requires solving problems | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Access to resources related to garden plants, benefiting from these resources and self-renewal | 5 |
| PLO09 | Beceriler - Bilişsel, Uygulamalı | To be able to evaluate the knowledge and skills acquired in the field of horticulture with a critical approach and to direct the learning process | 4 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | To be able to transfer his / her studies, developments in his / her field of expertise and research results using oral, written and visual tools | 3 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | To be able to use advanced computer software and information and communication technologies as necessary in relation to horticultural plants | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | To be able to collect data with scientific methods for solving problems related to horticultural plants, to be able to control and interpret the collected data by taking into consideration the social, scientific and ethical values. | 3 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | To be able to use assimilated information in the field of horticulture in interdisciplinary studies, explain it, transfer it to others, examine the results from a critical perspective |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Cluster and berry morphology and anatomy | Course notes and recommended sources | Öğretim Yöntemleri: Anlatım |
| 2 | Developmental stages and ripening of grape berry | Course notes and recommended sources | Öğretim Yöntemleri: Anlatım |
| 3 | The concept and scope of quality in viticulture | Course notes and recommended sources | Öğretim Yöntemleri: Anlatım |
| 4 | Physical quality characteristics of table grapes | Course notes and recommended sources | Öğretim Yöntemleri: Anlatım |
| 5 | Chemical quality characteristics of table grapes | Course notes and recommended sources | Öğretim Yöntemleri: Anlatım |
| 6 | Quality characteristics of wine grapes | Course notes and recommended sources | Öğretim Yöntemleri: Anlatım |
| 7 | Physical quality characteristics of raisins | Course notes and recommended sources | Öğretim Yöntemleri: Anlatım |
| 8 | Chemical quality characteristics of raisins | Course notes and recommended sources | Öğretim Yöntemleri: Anlatım |
| 9 | Mid-term exam | Ölçme Yöntemleri: Ödev |
|
| 10 | Quality characteristics of traditional products obtained from the grapevine | Course notes and recommended sources | Öğretim Yöntemleri: Anlatım |
| 11 | Quality characteristics of grapevine cuttings | Course notes and recommended sources | Öğretim Yöntemleri: Anlatım |
| 12 | Physiological, anatomical and genetic factors affecting the quality in viticulture | Course notes and recommended sources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Environmental factors affecting the quality in viticulture | Course notes and recommended sources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Cultural practices that improve quality in viticulture | Course notes and recommended sources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Chemical practices that improve quality in viticulture | Course notes and recommended sources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Environmentally friendly practices that improve quality in viticulture | Course notes and recommended sources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 17 | Term exam | Ölçme Yöntemleri: Ödev |
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 | ||