Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GIM-23-155ESSENTIAL OIL TECHNOLOGYElective116
Level of Course Unit
Second Cycle
Objectives of the Course
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
Learning Outcomes
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.
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
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
Recommended or Required Reading
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
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Self Study14456
Individual Study for Mid term Examination14228
Individual Study for Final Examination14456
Reading14228
Performance14114
TOTAL WORKLOAD (hours)186
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
PO
16
LO1                
LO2                
LO3                
LO45         4     
LO55               
LO65               
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr