COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Processing of organic agriculture products and food safety * OT   212 4 2 2 3

Prerequisites and co-requisites
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level Short Cycle Programmes (Associate's Degree)
Course Type
Course Coordinator Lec. Burcu ÖZBEK
Instructors
Öğr. Gör.BURCU ÖZBEK1. Öğretim Grup:A
 
Assistants
Goals
Giving basic information about importance, processing and evaluation of vegetables and fruits in human nutrition.
Content
The composition of garden products, the importance of human nutrition, causes of deterioration, evaluation methods; The principles of fermentation, canning, thickening, drying, fruit juice, sugar content increasing and freezing methods and tools and devices used in practice, GMT provisions and TSE standards on methods, storage principles.

Learning Outcomes
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Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
To have sufficient theoretical knowledge in agricultural technician To have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects
X
2
To have technical knowledge in subjects related to horticulture
X
3
Finding the source of environmental, biological, technical and economical problems in organic agriculture those reduce yield and quality and developing solutions based on researches
X
4
To define, entitle and grow fruit, vegetable, vineyard and ornamentals Applying methods for preserving genetic resources and environment for sustainable usage in horticulture Irrigation, fertilization, defining pests and diseases, considering and assa
X
5
Obatining data in organic agriculture, researching, considering, recording, consulting and expert ability, project writing and applying Recognizing different roles those enchance the individual skills and undertaking role as a member of the work team and
X
6
Accessing to the relevant information for the purpose, analytical thinking and planning, questioning, having an exploratory and creative vision and using the obtained knowledge for the benefit of society
X
7
Transfering knowledge to filed working people with different levels, concacting, data presenting. Moreover updating theirselves in terms of science, culture, art and social areas regarding their individual interest and skills.
X
8
Establishing-managing orchards, greenhouses and vineyards
X

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Composition of Horticultural crops  The relevant subjects in lesson note
2 Composition of Horticultural crops  The relevant subjects in lesson note
3 Importance on the human nutrients  The relevant subjects in lesson note
4 Types and reasons of losses  The relevant subjects in lesson note
5 Methods of different usages; fermantation  The relevant subjects in lesson note
6 Canned  The relevant subjects in lesson note
7 intensification The relevant subjects in lesson note
8 Mid-Term Exam To get ready by studying the lesson notes and presents treated until mid term
9 Drying Fruit juice  The relevant subjects in lesson note
10 Fruit juice  The relevant subjects in lesson note
11 Increasing of the sugar content  The relevant subjects in lesson note
12 Freezing The relevant subjects in lesson note
13 Principles these methods  The relevant subjects in lesson note
14 Used tools and equipments The relevant subjects in lesson note
15 Relevant GMT and TSE standards  The relevant subjects in lesson note
16-17 Term Exams To get ready by studying the lesson notes and presents treated until the end of season

Recommended or Required Reading
Textbook
Additional Resources