Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYılSemesterNumber of ECTS Credits
GIM-23-155ESSENTIAL OIL TECHNOLOGYElective116
Dersin Seviyesi
Yüksek Lisans
Dersin Amacı
The aim of this course is to ensure that the students are learn the definition of essential oils, the formation and the place of essential oil in plants, chemical structures of essential oils, the achieve methods of essential oils, the rectification, the importance and usage of the essential oils, the quality control, packaging and storage of the essential oils, some essential oils which are economically important in country and their composition as detailed.
Name of Lecturer(s)
Dr. Öğr. Üyesi A. Burcu ATALAY
Öğrenme Çıktıları
1To give detailed information on topics of essential oil chemistry and technology
2Methods of obtaining essential oil are discussed.
3Students learn the importance of essential oils and where they are used.
4Students learn the quality control methods of essential oils.
5Students will have information on specially selected topics related to the course.
6Students will have information on specially selected topics related to the course.
Öğrenim Türü
Daytime Class
Dersin Ön Koşulu Olan Dersler
None
Ders İçin Önerilen Diğer Hususlar
None
Dersin İçeriği
Haftalık Ayrıntılı Ders İçeriği
HaftaTeorikUygulamaLaboratuvar
1Definition of essential oils
2Definition of essential oils
3Chemical structures of essential oils.
4The achieve methods of essential oils.
5The achieve methods of essential oils.
6The importance and usage of the essential oils.
7Student presentations on selected topics.
8Midterm exam
9The importance and usage of the essential oils.
10The quality control methods, packaging and storage of the essential oils.
11Rectification of essential oils.
12Some essential oils which are economically important in country and their composition as detailed;
13Some essential oils which are economically important in country and their composition as detailed;
14Some essential oils which are economically important in country and their composition as detailed;
15Student presentations on selected topics.
16Final Exam
Ders Kitabı / Malzemesi / Önerilen Kaynaklar
1)Baydar, H. (2005). Tıbbi, aromatik ve keyf bitkileri bilimi ve teknolojisi. SDÜ Basımevi Yayın No:51, Isparta. 2)Akgül, A. (1993). Baharat Bilimi ve Teknolojisi. Gıda Teknolojisi Derneği Yayın No: 15, Ankara. 3)Başer, K.H.C. (2002). Aromatic biodiversity among the flowering plant taxa of Turkey. Pure Appl. Chem. 74 (4): 527-545. 4)Davis, P.H. 1982. Flora of Turkey and the East Aegean Island. Vol. 7. Edinburgh University Press:Edinburgh. 349?382. 5)FAO 2005. Herbs, spices and essential oils: post-harvest operations in developing countries. Eds; M. Douglas, J. Heyes and B. Smallfield NZ. Institute for Crop and Food Research Ltd,NewZealand. http://www.fao.org/inpho/content/documents/vlibrary/ad420e/AD420E00.html
Planlanan Öğrenme Aktiviteleri ve Metodları
Değerlendirme
Yarıyıl (Yıl) İçi EtkinlikleriAdetDeğer
Midterm Examination1100
TOPLAM100
Yarıyıl(Yıl) Sonu EtkinliklerAdetDeğer
Final Examination1100
TOPLAM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
TOPLAM100
Dersin Sunulduğu Dil
Turkish
Staj Durumu
None
İş Yükü Hesaplaması
EtkinliklerSayısıSüresi (saat)Toplam İş Yükü (saat)
Midterm Examination122
Final Examination122
Self Study14456
Individual Study for Mid term Examination14228
Individual Study for Final Examination14456
Reading14228
Performance14114
TOPLAM İŞ YÜKÜ (saat)186
Program ve Öğrenme Çıktıları İlişkisi
PÇ
1		PÇ
2		PÇ
3		PÇ
4		PÇ
5		PÇ
6		PÇ
7		PÇ
8		PÇ
9		PÇ
10		PÇ
11		PÇ
12		PÇ
13		PÇ
14		PÇ
15		PÇ
16
ÖÇ1                
ÖÇ2                
ÖÇ3                
ÖÇ45         4     
ÖÇ55               
ÖÇ65               
* Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr