TÜRKÇE
ENGLISH
Information
| Code | TB0055 |
| Name | Quality characaters in food legumes |
| Term | 2024-2025 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 |
Dr. Öğr. Üyesi AYBEGÜN TON
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of the course is to descripe the quality concept of food legumes, and give information about nutritive, compounds affecting nutritive value negatively, genetic and environmental factors affecting quality.
Course Content
The importance of quality and quality characters and factors affecting quality in food legumes.
Course Precondition
None
Resources
Şehirali S. (1988.) Yemeklik Tane Baklagiller. A.Ü Ziraat Fakültesi Ders Kitabı, Ankara Çiftçi C.Y. (2006) Yemeklik Tane Bakalgiller Doçentlik, Doktora, Yüksek Lisans Tez Çalışmaları ve Özetleri (1938-2005). Tarım ve Köyişleri Bakanlığı Dairesi Başkanlığı. 166s. Ankara. Çiftçi, C.Y. (2006). Yemeklik Tane Baklagillerde Araştırma Maklaleri ve Özetleri(1939-2005) Tarım ve Köyişleri Bakanlığı Dairesi Başkanlığı. 248s. Ankara.
Notes
Yemeklik Tane Baklagiller. Ders notu. Özdemir,S,2006.Yemeklik Baklagiller. Hasad Yayıncılık Notlar
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know the genetics and environmental factors affecting quality of food legumes |
| LO02 | Know the importance of quality food legumes |
| LO03 | Know nutririve value of food legumes |
| LO04 | Know the quality characteristics of food legumes |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Graduates become a specialist on the field crops area by improving their skills. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | They comprehend interdisciplinary interaction in his specialization area. | 3 |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | They can follow the latest developments in field crops area and get access to the knowledge source, gather this knowledge, reach new knowledge and synthesize by evaluating available studies and follow the innovations in his field. | 4 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | They can synthesize and interpret interdisciplinary knowledge by using theoretical and practical skills at a specialist level in field crops area. | 4 |
| PLO05 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | They find solutions for problems related to field crops by using research methods and establish cause effect relationships. | 5 |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | They incorporate their knowledge on his special area by combining their knowledge with those from the other scientific areas and produce new knowledge and also solve the problems by using scientific research methods. | 2 |
| PLO07 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | They determine a problem independently in field crops subject, provide solutions, evaluate the results and implement whenever required. | 3 |
| PLO08 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | They are qualified to solve a problem in their field. | 3 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | They are equipped with analytical and critical thinking ability to direct their learning and to conduct advanced studies in their fields independently. | 4 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | They transfer current developments and their own studies in the field crops area systematically to the his working group and to different groups from other study fields orally or visually by supporting them with qualitative and quantitive data. | 5 |
| PLO11 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | They study and improve the social relationships and standards leading these relationship by a critical point of view and take action when needed. | |
| PLO12 | Yetkinlikler - Alana Özgü Yetkinlik | They are able to understand and translate an article written in a foreign language. | 3 |
| PLO13 | Yetkinlikler - Alana Özgü Yetkinlik | They develop policy, strategy and experimental plans related to field crops area and evaluate obtained results within the framework of quality processes. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Quality and Importance of Food Legumes | Search of Literature | Öğretim Yöntemleri: Anlatım |
| 2 | Quality Components of Food Legumes | Search of Literature | Öğretim Yöntemleri: Anlatım |
| 3 | Nutritive Value of Food Legumes | Search of Literature | Öğretim Yöntemleri: Anlatım |
| 4 | Protein, Oil, Mineral and Folic Acid of Food Legumes | Search of Literature | Öğretim Yöntemleri: Anlatım |
| 5 | Dietary Fiber and Carbonhydrate of Food Legumes | Search of Literature | Öğretim Yöntemleri: Anlatım |
| 6 | Compounds Affecting Nutritive Negatively of Food Legumes | Search of Literature | Öğretim Yöntemleri: Anlatım |
| 7 | Enzyme Inhibitors in Food Legumes | Search of Literature | Öğretim Yöntemleri: Anlatım |
| 8 | Mid Term Exam | Exam preparation | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | Phenolic Compounds and Siyogenic Glycosides in Food Legumes | Seach of Literature | Öğretim Yöntemleri: Anlatım |
| 10 | Saponin and Phytates in Food Legumes | Search of Literature | Öğretim Yöntemleri: Anlatım |
| 11 | Oligosaccharides in Food Legumes | Search of Literature | Öğretim Yöntemleri: Anlatım |
| 12 | Different Application on Nutritive Value of Food Legumes | Search of Literature | Öğretim Yöntemleri: Anlatım |
| 13 | Genetic factors Affecting Quality in Food Legumes | Search of Literature | Öğretim Yöntemleri: Anlatım |
| 14 | Environmental Factors Affecting Quality in food legumes | Search of Literature | Öğretim Yöntemleri: Anlatım |
| 15 | Quality Breeding of Food Legumes | Searcf of Literature | Öğretim Yöntemleri: Anlatım |
| 16 | Final Exam | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final Exam | Exam preparation | 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 | ||