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
GIM-23-155	ESSENTIAL OIL TECHNOLOGY	Elective	1	2	6

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

1	The student learns essential oil chemistry, technology, essential oil extraction methods and quality characteristics.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

none

Recommended Optional Programme Components

none

Course Contents

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Definition of essential oils
2	Formation and location of essential oils in the plant
3	Chemical structures of essential oils.
4	The achieve methods of essential oils.
5	The achieve methods of essential oils.
6	Information about some material in economic sense.
7	Student presentations on selected topics.
8	Midterm
9	The importance and usage of the essential oils.
10	The quality control methods, packaging and storage of the essential oils.
11	Some essential oils which are economically important in country and their composition as detailed;
12	Student presentations on selected topics.
13	Some essential oils which are economically important in country and their composition as detailed;
14	Final 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 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)

none

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Self Study	14	4	56
Individual Study for Mid term Examination	14	2	28
Individual Study for Final Examination	14	2	28
Reading	14	4	56
Performance	14	1	14
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	5	5	4	5	4	5	4	3	5	5	4	3	5	5	5	5

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