GM0033 Traditional Dairy Products and Geographical Indication

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM0033
Name Traditional Dairy Products and Geographical Indication
Term 2023-2024 Academic Year
Term Fall
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator
Course Instructor
1


Course Goal / Objective

Cultural heritage and dairy products in Turkish culinary culture, general characteristics and production methods of traditional dairy products, traditional dairy products by region, geographical indication in the world and in Turkey, geographical indication dairy products, slow food movement, slow food Turkey, milk and products festival, carnival and festivities, to understand sustainability issues in traditional products.

Course Content

Cultural heritage and dairy products in Turkish culinary culture, general characteristics and production methods of traditional dairy products, traditional dairy products by regions, geographical indication in the world and in Turkey, dairy products geographically indicated, slow food trend, slow food Turkey, festivals, carnivals and festivities about milk and dairy products, sustainability of traditional products

Course Precondition

None

Resources

Et ve Süt Kurumu-Coğrafi İşaretli Et ve Süt Ürünleri. 2018. Ankara

Notes

Course material prepared by the lecturer.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Understands geographical indication.
LO02 Knows the national and international regulations on the subject.
LO03 Recognizes products with geographical indication on the basis of province.
LO04 It can work on products with geographical indication potential.
LO05 Recognizes geographically marked products on a regional basis.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. 3
PLO02 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary relationship related to the field of food engineering.
PLO03 Bilgi - Kuramsal, Olgusal Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering.
PLO04 Bilgi - Kuramsal, Olgusal Solves food-related problems by using research methods and establishing cause-effect relationship.
PLO05 Bilgi - Kuramsal, Olgusal Performs independent studies related to the field of food engineering.
PLO06 Bilgi - Kuramsal, Olgusal Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering.
PLO07 Bilgi - Kuramsal, Olgusal Leads the way in solving problems In food engineering fields.
PLO08 Beceriler - Bilişsel, Uygulamalı Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. 3
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicate in a foreign language at least in the European Language Portfolio B2 Level.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Uses information and communication technologies in advanced level with computer software required by the field.
PLO13 Yetkinlikler - Öğrenme Yetkinliği Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies.


Week Plan

Week Topic Preparation Methods
1 Animal products in Turkish cuisine culture Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
2 Quality characteristics of traditional dairy products Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
3 Production methods of traditional dairy products Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
4 Geographical indication in the world and in Turkey Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
5 Definition and importance of geographical indications Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
6 National regulations Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
7 International regulations Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Related lecture notes Ölçme Yöntemleri:
Yazılı Sınav
9 Eastern Anatolia Region Geographically Indicated Products Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
10 Western Anatolia Region Geographically Indicated Products Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
11 Southeastern Anatolia region geographically indicated products Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
12 Mediterranean region geographical indication products Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
13 Products with geographical indications in the Black Sea region Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
14 Slow food movement, slow food Turkey Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
15 Sustainability in traditional products Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Related lecture notes Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Related lecture notes Ölçme Yöntemleri:
Yazılı Sınav


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 5 70
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 157
Total Workload / 25 (h) 6,28
ECTS 6 ECTS

Update Time: 08.05.2023 03:45