TÜRKÇE
ENGLISH
Information
| Unit | POZANTI VOCATIONAL SCHOOL |
| ORGANIC AGRICULTURE PR. | |
| Code | OT212 |
| Name | Processing of organic agriculture products and food safety |
| Term | 2021-2022 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. BURCU ÖZBEK ÇATAL |
| Course Instructor |
Öğr. Gör. Dr. BURCU ÖZBEK ÇATAL
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Giving basic information about importance, processing and evaluation of vegetables and fruits in human nutrition.
Course 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.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know the composition of garden products |
| LO02 | Know evaluation methods |
| LO03 | Know fermentation methods, Canned methods |
| LO04 | Know the methods of thickening and Drying |
| LO05 | Know the storage principles of processed products. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | 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 | |
| PLO02 | - | To have technical knowledge in subjects related to horticulture | |
| PLO03 | - | Finding the source of environmental, biological, technical and economical problems in organic agriculture those reduce yield and quality and developing solutions based on researches | |
| PLO04 | - | 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 assaying changes after post-harvest storage in horticulture | |
| PLO05 | - | 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 having skills in terms of team work under different conditions | |
| PLO06 | - | 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 | |
| PLO07 | - | 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. | |
| PLO08 | - | Establishing-managing orchards, greenhouses and vineyards |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 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 | Term Exams | To get ready by studying the lesson notes and presents treated until the end of season | |
| 17 | Term Exams | To get ready by studying the lesson notes and presents treated until the end of season |