TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | YOT148 |
| Name | Organic Product Processing Technologies |
| Term | 2021-2022 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-1 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2.5 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. UĞUR KEKEÇ |
| 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
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | List the chemical and physical properties of food-borne toxin agents. |
| LO02 | Distinguishes the contamination and formation of harmful toxins from food. |
| LO03 | Knows the methods of protection from foodborne pests. |
| LO04 | List the processing process of herbal product products. |
| LO05 | Distinguishes the new organic product production process with appropriate product processing techniques. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|
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 Corruption | 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 | Mid-Term Exam | Related issues from the course materials should be read | |
| 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 | Canned food in organic products (boiling, filling, exzost, pasteurization, sterilization) | Related issues from the course materials should be read | |
| 12 | Paste Production Technology with Organically Produced Products | Related issues from the course materials should be read | |
| 13 | Organic Jam-marmalade technology | Related issues from the course materials should be read | |
| 14 | Organic fruit juice technology | Related issues from the course materials should be read | |
| 15 | HACCP working principles and information about Turkish Food Codex and general repetition of topics | Related issues from the course materials should be read | |
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Homework | 50 | 20 |
| 1. Oral Exam | 50 | 20 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 5 | 5 |
| Final Exam | 1 | 10 | 10 |
| Total Workload (Hour) | 87 | ||
| Total Workload / 25 (h) | 3,48 | ||
| ECTS | 3 ECTS | ||