TÜRKÇE
ENGLISH
Information
| Code | TB013 |
| Name | |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Prof. Dr. ADEM EMİN ANLARSAL
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The objective of lecture is to give about method of standarditation in food legumes.
Course Content
Introduction, importance, classicifitation, packaging, of standardization for food legume,
Course Precondition
None
Resources
Anonymous.2021. Pulse food. Academic press.
Notes
Gupta,M., Kumar,TB.,Bawa,A:S. 2011.Quality standars and evaluation of pulse.In book: pulse of foods
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know introduce and importance and standardization of food legumes |
| LO02 | Know standarts, classification of different food legumes. |
| LO03 | know grading different food legume |
| LO04 | Kow storage of food legumes |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Graduates become a specialist on the field crops area by improving their skills. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | They comprehend interdisciplinary interaction in his specialization area. | |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | They can follow the latest developments in field crops area and get access to the knowledge source, gather this knowledge, reach new knowledge and synthesize by evaluating available studies and follow the innovations in his field. | 5 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | They can synthesize and interpret interdisciplinary knowledge by using theoretical and practical skills at a specialist level in field crops area. | 3 |
| PLO05 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | They find solutions for problems related to field crops by using research methods and establish cause effect relationships. | |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | They incorporate their knowledge on his special area by combining their knowledge with those from the other scientific areas and produce new knowledge and also solve the problems by using scientific research methods. | |
| PLO07 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | They determine a problem independently in field crops subject, provide solutions, evaluate the results and implement whenever required. | |
| PLO08 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | They are qualified to solve a problem in their field. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | They are equipped with analytical and critical thinking ability to direct their learning and to conduct advanced studies in their fields independently. | 3 |
| PLO10 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | They transfer current developments and their own studies in the field crops area systematically to the his working group and to different groups from other study fields orally or visually by supporting them with qualitative and quantitive data. | 3 |
| PLO11 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | They study and improve the social relationships and standards leading these relationship by a critical point of view and take action when needed. | |
| PLO12 | Yetkinlikler - Alana Özgü Yetkinlik | They are able to understand and translate an article written in a foreign language. | |
| PLO13 | Yetkinlikler - Alana Özgü Yetkinlik | They develop policy, strategy and experimental plans related to field crops area and evaluate obtained results within the framework of quality processes. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction and importance of standardization in food legume | Search of literature | Öğretim Yöntemleri: Anlatım |
| 2 | Classification and grading in food legume | Search of literatüre | Öğretim Yöntemleri: Anlatım |
| 3 | TakingSampling procedures | Search of literatüre | Öğretim Yöntemleri: Anlatım |
| 4 | Packaging | Searc of literatüre | Öğretim Yöntemleri: Anlatım |
| 5 | Storage and transportation | Search of literatüre | Öğretim Yöntemleri: Anlatım |
| 6 | Dry bean standarts | Search of literatüre | Öğretim Yöntemleri: Anlatım |
| 7 | Chickpea standarts | Search of literatüre | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-term exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Chickpea method analysis | Search of litaratüre | Öğretim Yöntemleri: Anlatım |
| 10 | Whole and decorticated lens standartion | Search of literatüre | Öğretim Yöntemleri: Anlatım |
| 11 | Yellow split lentils standarts | Search of literatüre | Öğretim Yöntemleri: Anlatım |
| 12 | Dry cowpeas standarts | Search of literatüre | Öğretim Yöntemleri: Anlatım |
| 13 | Dry broad beans standarts | Search of literatüre | Öğretim Yöntemleri: Anlatım |
| 14 | Seeds standartions of pulses | Search of literatüre | Öğretim Yöntemleri: Anlatım |
| 15 | Roasted chickpea standarts | Search of literatüre | Öğretim Yöntemleri: Anlatım |
| 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 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||