Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | OTİ-23-122 | ORGANİK GIDALARIN İŞLENMESİ VE MUHAFAZASI | Elective | 1 | 1 | 6 |
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Level of Course Unit |
Second Cycle |
Objectives of the Course |
The aim of this course is to examine the differences between organic products and conventional foods, production, control and differentiation methods of organic products. |
Name of Lecturer(s) |
Doç. Dr. Gülçin Yıldız |
Learning Outcomes |
1 | 1) To have knowledge about the importance of organic foods in nutrition and processing of these foods at suitable conditions | 2 | 2) To learn how to harvest, transport and store organic foods | 3 | 3) To learn the main differences between organic foods and conventional foods | 4 | 4) To have information about legal regulations about organic food production. |
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Mode of Delivery |
Daytime Class |
Prerequisites and co-requisities |
none |
Recommended Optional Programme Components |
none |
Course Contents |
History and development of organic farming, production and quality control of organic foods, differentiation methods of organic foods and conventional foods, processing, storage, packaging, and use of organic methods to extend the shelf life of organic products after harvesting |
Weekly Detailed Course Contents |
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1 | The history and development of organic farming in the world and Turkey | | | 2 | Principles and concepts in organic production | | | 3 | Production and quality control of organic foods | | | 4 | Production and quality control of organic foods | | | 5 | Differences between organic farming and conventional farming | | | 6 | Processing technology of organic fruits and vegetables | | | 7 | Processing technology of organic fruits and vegetables | | | 8 | Pretreatments in fruits and vegetables | | | 9 | Storage methods with cold treatment | | | 10 | Factors affecting product quality and storage time | | | 11 | Factors affecting product quality and storage time | | | 12 | R&D studies in organic products | | | 13 | Processing, packaging, labeling and storage of organic products | | | 14 | Marketing of organic products | | |
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Recommended or Required Reading |
Instructor’s lecture notes |
Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
Midterm Examination | 1 | 100 | SUM | 100 | |
Final Examination | 1 | 100 | SUM | 100 | Term (or Year) Learning Activities | 50 | End Of Term (or Year) Learning Activities | 50 | SUM | 100 |
| Language of Instruction | Turkish | Work Placement(s) | none |
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Workload Calculation |
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Midterm Examination | 1 | 1 | 1 |
Final Examination | 1 | 1 | 1 |
Self Study | 1 | 50 | 50 |
Individual Study for Mid term Examination | 1 | 50 | 50 |
Individual Study for Final Examination | 1 | 50 | 50 |
Homework | 1 | 25 | 25 |
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Contribution of Learning Outcomes to Programme Outcomes |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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