BB026 Standardization in viticulture

6 ECTS - 2-1 Duration (T+A)- . Semester- 2.5 National Credit

Information

Code BB026
Name Standardization in viticulture
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 2-1 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 2.5 National Credit
Teaching Language Türkçe
Level Doktora Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. SEMİH TANGOLAR


Course Goal / Objective

Together with the benefits of standardization in the viticulture, is to teach the standards in various stages of grape production.

Course Content

Sampling in viticulture, the benefits of standardization, maturity standards criteria of table grapes, wine and raisins the criteria at harvest. Packaging, storage and transportaton standards related to marketing, vine sapling standards, standards related to cuttings and scions.

Course Precondition

No

Resources

Turkish Standards Institute Grape Standard Guidelines

Notes

Weaver, R. J. 1976. Grape Growing. John Wiley and Sons Interscience Publ. New York. 371 p.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Explains the importance of standardization and counts its benefits.
LO02 It provides the standards used in Turkey and in the world.
LO03 Explains the standards used in viticulture in field and laboratory conditions.
LO04 Explains the quality criteria of grapes.
LO05 Makes harvesting criteria and sampling in grapes.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal To be able to develop, deepen, and to reach the original definitions that will bring innovation to the field with the original thinking and/or research of the current and advanced knowledge in his / her field based on his / her master's qualifications. 4
PLO02 Bilgi - Kuramsal, Olgusal Comprehends interdisciplinary interaction related to horticultural plants; achieves original results using information that requires expertise in analyzing, synthesizing and evaluating new and complex ideas
PLO03 Bilgi - Kuramsal, Olgusal Evaluates and uses new information in his / her field with a systematic approach 2
PLO04 Bilgi - Kuramsal, Olgusal Can develop a new idea, method, design and/or application, or apply a known idea, method, design and/or application to a different field; can research, comprehend, design and apply an original topic
PLO05 Bilgi - Kuramsal, Olgusal Make critical analysis, synthesis and evaluation of new and complex ideas 2
PLO06 Bilgi - Kuramsal, Olgusal To be able to use research methods in his / her field of study 1
PLO07 Bilgi - Kuramsal, Olgusal To develop a new idea, method, design and/or application, or apply a well-known idea, method, design and/or application to a different field independently of the original work to contribute to the progress in the field 2
PLO08 Bilgi - Kuramsal, Olgusal To be able to publish at least one scientific article in national and international refereed journals, or to produce or interpret an original work, to be able to extend the limits of knowledge in the field.
PLO09 Bilgi - Kuramsal, Olgusal To Be able to lead in environments that require solving interdisciplinary problems, use problem solving skills in interdisciplinary studies
PLO10 Beceriler - Bilişsel, Uygulamalı Develops new ideas and methods related to his / her field by using high-level mental processes such as creative and critical thinking, problem solving and decision making
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği In the national and international platforms, they present original views in the discussion of issues related to the field of local and foreign experts, they can defend these views, examine, develop and change the norms leading to social relations and these relations from a critical point of view; they can communicate effectively showing their competence in the field.
PLO12 Yetkinlikler - Öğrenme Yetkinliği Specialized in special topics in his / her field 4
PLO13 Yetkinlikler - Öğrenme Yetkinliği To be an information society in which the society lives, to be able to maintain it, to contribute to the solution of the social, scientific, cultural and ethical problems encountered. 2


Week Plan

Week Topic Preparation Methods
1 Sampling technics in viticulture Reading of the papers about the lecture Öğretim Yöntemleri:
Anlatım, Tartışma
2 Benefits of standardization Reading of the papers about the lecture Öğretim Yöntemleri:
Anlatım, Tartışma
3 Maturity standards for table grapes Reading of the papers about the lecture Öğretim Yöntemleri:
Anlatım, Tartışma
4 Maturity standards for wine grapes Reading of the papers about the lecture Öğretim Yöntemleri:
Anlatım, Tartışma
5 Maturity standards for raisins Reading of the papers about the lecture Öğretim Yöntemleri:
Anlatım, Tartışma
6 Packing Reading of the papers about the lecture Öğretim Yöntemleri:
Anlatım, Tartışma
7 Storage and transport Reading of the papers about the lecture Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Preparation to mid-term exam. Ölçme Yöntemleri:
Yazılı Sınav
9 Standards related to cuts and scions Reading of the papers about the lecture Öğretim Yöntemleri:
Anlatım, Tartışma
10 Standards for vne sapling Reading of the papers about the lecture Öğretim Yöntemleri:
Anlatım, Tartışma
11 Standarts in grape producton Reading of the papers about the lecture Öğretim Yöntemleri:
Anlatım, Tartışma
12 Standards of hand tools Reading of the papers about the lecture Öğretim Yöntemleri:
Anlatım, Tartışma
13 Standards of tillage equipment Reading of the papers about the lecture Öğretim Yöntemleri:
Anlatım, Tartışma
14 Machine standards Reading of the papers about the lecture Öğretim Yöntemleri:
Anlatım, Tartışma
15 Residue standards Reading of the papers about the lecture Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Preparation to final exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Preparation to final exam 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 1 2 2
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 159
Total Workload / 25 (h) 6,36
ECTS 6 ECTS

Update Time: 06.05.2024 02:53