TÜRKÇE
ENGLISH
Information
| Code | TAB206 |
| Name | Assessments Technology of Spice Crops |
| Term | 2024-2025 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Label | VK Vocational Knowledge Courses C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. NAİME ZÜLAL ELEKCİOĞLU |
| Course Instructor |
Öğr. Gör.Dr. Elif HAKLI HEYBET
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
It is aimed to introduce and classify spice plants. To know the chemical composition of spice plants and the active ingredients of the commonly used ones. To provide the ability to find solutions to the problems encountered in post-harvest processes, processing technologies, packaging, storage.
Course Content
Information is provided about spice plants, active ingredients, processing technologies of whole and ground spices, packaging, storage and quality control.
Course Precondition
There are no prerequisites.
Resources
Lecture notes of the lecturer
Notes
There are no reference.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Understands the historical development of spice plants. |
| LO02 | Compares the past and present of the spice trade in the world and in Turkey. |
| LO03 | Identify different spice plants and their used plant parts. |
| LO04 | Distinguish the sensory properties of spice plants. |
| LO05 | Understand the cultivation and usage areas of spice plants. |
| LO06 | Defines the nutritional value of spices, quality control and standardization in spices. |
| LO07 | Explains the spice plants used extensively in Turkey, their properties and areas of use. |
| LO08 | Compares the methods of obtaining spices from spice plants. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Defines the medicinal and aromatic plants grown intensively in the world and in Turkey, explains their general characteristics, climate and soil requirements and areas of use. | 5 |
| PLO02 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Knows sufficient communication and information technologies for the field of agriculture and uses them effectively. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Defines the general characteristics of medicinal plants, aromatic plants, spice plants, pleasure plants, dye plants and explains their areas of use. | 3 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Performs the necessary physical, chemical and sensory analyzes on plants. | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Collects medicinal and aromatic plants from nature, produces, grows, care for them, propagates with different methods and harvests them. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Explains the uses of medicinal and aromatic plants in phytotherapy, aromatherapy and medicine. | 3 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Explains the importance of agricultural mechanization in plant cultivation and the characteristics of the tools used. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Explains the biology, systematics and physiology of medicinal and aromatic plants. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Defines basic ecological concepts and ecological factors, explains the effects of agricultural activities on ecology and the environment. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Lists professional activities related to his/her field that he/she can participate in, can produce solutions when faced with unforeseen situations, and has the ability to work in a team and independently. | |
| PLO11 | Yetkinlikler - Alana Özgü Yetkinlik | Uses appropriate methods and techniques in extracting oils from plants and making perfumes from oils. | |
| PLO12 | Beceriler - Bilişsel, Uygulamalı | Uses appropriate methods and techniques to preserve and store medicinal aromatic plants with their bioactive substances and to preserve their chemical quality. | |
| PLO13 | Yetkinlikler - Alana Özgü Yetkinlik | Prepares chemical solutions, interprets chemistry instrumental analyses. | |
| PLO14 | Beceriler - Bilişsel, Uygulamalı | Explains plant nutrition methods and irrigation methods related to medicinal and aromatic plants, identifies pests, diseases and weeds and uses appropriate methods and techniques to control them. | 3 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Knows occupational safety rules in agricultural activities, basic OHS risks and hazard prevention methods, and has environmental awareness. | |
| PLO16 | Bilgi - Kuramsal, Olgusal | Defines basic concepts and principles on economics, explains the place and importance of the agricultural sector in the Turkish economy. | |
| PLO17 | Bilgi - Kuramsal, Olgusal | Explains soil properties, soil formation and soil analysis methods. | |
| PLO18 | Yetkinlikler - Öğrenme Yetkinliği | Has knowledge about tense sentences, auxiliary verbs, prepositions and knows the English equivalents of professional terms. | |
| PLO19 | Yetkinlikler - Öğrenme Yetkinliği | Have general information about Atatürk's principles and the history of the revolution. | |
| PLO20 | Yetkinlikler - Öğrenme Yetkinliği | Evaluates languages in terms of language and its importance, the birth of languages, their spread and structure. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Historical development of aromatic (Spice) plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Definition and properties of spice plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Spice plants gathering and spice plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Climate requirements of aromatic plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Soil requirements of aromatic plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Spices commonly used in the world | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Methods of obtaining spices | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 8 | Mid-Term Exam | Textbook and presentation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Food value of spices, quality control and standardization in spices | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Spice trade | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | The systematics of spice plants used in our country | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Odor of spice plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 13 | Color Formation of Spice plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 14 | Sensory Properties of Spice plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 15 | Spice Comminique | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 16 | Term Exams | Textbook and presentation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Textbook and presentation | Ölçme Yöntemleri: Yazılı 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 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||