TÜRKÇE
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Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | YOT120 |
| Name | ORGANIC PRODUCT PROCESSING TECHNOLOGIES |
| Term | 2015-2016 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Öğr. Gör. Dr. UĞUR KEKEÇ
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course Food consumption in the causes of the factors which may be harmful to human health, resources and ways of prevention, protection and preservation of the processing techniques of food to create different products with different methods to teach the students.
Course Content
This course food directly in the process, will give food process after or to process non-raw food for human health of toxic substances or infections caused by the harmful effects and prevention methods, including the ability learn why organic products and how they are processed.
Course Precondition
Yok
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1- Of food-borne toxins and chemical agents will have information about the physical properties. |
| LO02 | 2- Know of foodborne infection and cause of harmful toxins. |
| LO03 | 3- He knows the methods of protection from harmful food. |
| LO04 | 4- When a food risk analysis may identify potential risks producing. |
| LO05 | 5- Learn the process of herbal products processing products. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | To have a basic knowledge of the conceptual and practical in the field of organic agriculture. | |
| PLO02 | - | To assess and to understand learned information accuracy, reliability and timeliness in the field of organic agriculture. | |
| PLO03 | - | To understand developments in ecosystems, biodiversity and sustainable management of agriculture, rural development, agricultural planning and use of agricultural technologies and the effects of these on human life. | |
| PLO04 | - | To produce according to organic agriculture rules. | |
| PLO05 | - | To define problems that may be encountered organic product production phase until it reaches the final consumer and develop solutions for the problems. | |
| PLO06 | - | To identify issues, analyze and develop solutions based on research and evidence and to apply in the field of organic agriculture. | |
| PLO07 | - | To analyse the problems encountered and To fulfill the responsibilities that have received both individual and as a member of team in the field of organic agriculture. | |
| PLO08 | - | To have adopt life-long learning importance and to have follow professional developments. | |
| PLO09 | - | Access to knowledge through questioning and research in the field of organic agriculture and to use. | |
| PLO10 | - | To generate projects with conscious of social, cultural and ethical responsibility and to knowledge institutions and individuals in the field of organic agriculture. | |
| PLO11 | - | To have a sufficient level of foreing language to be able to follow the sources in his/her field and to communicate with colleagues if necessary | |
| PLO12 | - | To use information and communication technologies at an advanced level along with a required level of computer software and to have a sufficient level to communicate orally and in writing in organic agriculture. | |
| PLO13 | - | To research, to evaluate the information obtained, to prepare projects, implement and manage on the field of organic agriculture | |
| PLO14 | - | To fulfill own duties and responsibilities according to scientific, cultural, ethical and legislation values related to organic agriculture. | |
| PLO15 | - | To be conscious of social justice, quality and cultural values, occupational health and safety issues in the field of organic agriculture |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The importance of food safety, food security in the world and Turkey | Related issues from the course materials should be read | |
| 2 | Laws related to food safety, food law | Related issues from the course materials should be read | |
| 3 | Food and Microorganisms in Food Microbiology Corruptio | Related issues from the course materials should be read | |
| 4 | Infection Type of Food Poisoning, Foodborne Bacterial Toxin Type Poisoning | Related issues from the course materials should be read | |
| 5 | Taking Control of Food Microbial Activities | Related issues from the course materials should be read | |
| 6 | Removal Methods microorganisms from food | Related issues from the course materials should be read | |
| 7 | Microbial Activity Slow Methods | Related issues from the course materials should be read | |
| 8 | midterm | ||
| 9 | The effects of microorganisms and the changes they bring about rganik products | Related issues from the course materials should be read | |
| 10 | Fruit and vegetable harvest and to pay attention to points, before processing operations to be implemented | Related issues from the course materials should be read | |
| 11 | Technology of Canned Food | Related issues from the course materials should be read | |
| 12 | Technology of Tomato Sauce | Related issues from the course materials should be read | |
| 13 | Technology of jam | Related issues from the course materials should be read | |
| 14 | Technology of Fruit juice | Related issues from the course materials should be read | |
| 15 | HACCP | ||
| 16 | Final Exam | ||
| 17 | Final Exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 50 | -10 |
| 1. Homework | 50 | -10 |
| 1. Midterm Exam | 50 | -10 |
| 1. Homework | 50 | -10 |
| General Assessment | ||
| Midterm / Year Total | 200 | -20 |
| 1. Final Exam | - | 60 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |