Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
170500107103	AGRICULTURAL PRODUCTS TECHNOLOGY	Compulsory	4	7	3

Level of Course Unit

First Cycle

Objectives of the Course

Name of Lecturer(s)

Prof Dr Başaran KARADEMİR

Learning Outcomes

Explain the importance and basic concepts of processing agricultural products. Identifies the classification, benefits and harms of microorganisms. Explain the factors affecting the development of microorganisms. Defines food safety risks Explain the chemical composition of foods Applies basic knowledge and skills related to food preservation techniques Explain wheat quality and standardization Defines flour milling and bread making technology Explains bread and pasta making technology Defines bulgur and biscuit technology

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Individual Study for Mid term Examination	1	45	45
Individual Study for Final Examination	1	53	53
TOTAL WORKLOAD (hours)			100

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15
LO1	4	3	2	1	2	5	4	4	5	5	4	5	5	4	1

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High