TÜRKÇE
ENGLISH
Information
| Code | TAB206 |
| Name | Assessments Technology of Spice Crops |
| Term | 2024-2025 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. NAİME ZÜLAL ELEKCİOĞLU |
| Course Instructor |
1 2 |
Course Goal / Objective
Introduce the spice plants consumed the most, trade and classification of the products obtained from these plants, usage areas, evaluation of the active substances obtained from these plants.
Course Content
Know the basic characteristics of spice plants and learn how to protect and cultivate these plants. Recognize the most used spices
Course Precondition
None
Resources
BAYDAR H. (2021). Science and Technology of Medicinal and Aromatic Plants. Ankara, Nobel Academic Publishing
Notes
Notes of the lecturer
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns the definitions of different spice plants and the plant parts used. |
| LO02 | Understands the historical development of spice plants |
| LO03 | Learns the sensory properties of spice plants. |
| LO04 | Learns the past and present of spice trade in the world and in Turkey. |
| LO05 | Learns about the nutritional value of spices, quality control and standardization in spices. |
| LO06 | Learns the spice plants used extensively in Turkey, their properties and usage areas. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Defines the medicinal and aromatic plants grown intensively in the world and in Turkey, explains their general characteristics, climate and soil requirements and areas of use. | 5 |
| PLO02 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Scans web resources about plants, enters the data into the computer, reports and presents it. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Defines the general characteristics of medicinal plants, aromatic plants, spice plants, pleasure plants, dye plants and explains their areas of use. | 5 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Performs the necessary physical, chemical and sensory analyzes on plants. | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Collects medicinal and aromatic plants from nature, produces, grows, care for them, propagates with different methods and harvests them. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Explains the uses of medicinal and aromatic plants in phytotherapy, aromatherapy and medicine. | 3 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Explains the importance of agricultural mechanization in plant cultivation and the characteristics of the tools used. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Explains the biology, systematics and physiology of medicinal and aromatic plants. | 3 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Defines basic ecological concepts and ecological factors, explains the effects of agricultural activities on ecology and the environment. | 1 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Lists the activities she can attend on the university campus related to her field, evaluates the institutions where she will do her internship and the applications she will make to these institutions. | |
| PLO11 | Beceriler - Bilişsel, Uygulamalı | Extracts oils from plants and performs scent tests, evaluates scents and notes, and mixes oils according to notes in making perfumes. | |
| PLO12 | Beceriler - Bilişsel, Uygulamalı | Uses appropriate methods and techniques to preserve and store medicinal aromatic plants with their bioactive substances and to preserve their chemical quality. | |
| PLO13 | Beceriler - Bilişsel, Uygulamalı | Prepares chemical solutions, interprets chemistry instrumental analyses. | |
| PLO14 | Beceriler - Bilişsel, Uygulamalı | Explains plant nutrition methods and irrigation methods related to medicinal and aromatic plants, identifies pests, diseases and weeds and uses appropriate methods and techniques to control them. | 3 |
| PLO15 | Bilgi - Kuramsal, Olgusal | Explains the importance of occupational safety in agricultural activities, basic OHS risks and methods of preventing hazards. | |
| PLO16 | Bilgi - Kuramsal, Olgusal | Explains the definition and scope of agricultural economics and the place and importance of the agricultural sector in the Turkish economy. | |
| PLO17 | Bilgi - Kuramsal, Olgusal | Explains soil properties (Adsorption of cations - Adsorption of anions - Soil acidity, soil organic matter, soil structure, soil water, soil color) and soil Formation (Weathering and fragmentation - Body (Texture) - Clay minerals) and soil analysis methods. | |
| PLO18 | Yetkinlikler - Öğrenme Yetkinliği | Explains English tense sentences, auxiliary verbs, prepositions. Explains professional terms. | |
| PLO19 | Yetkinlikler - Öğrenme Yetkinliği | Have general information about Atatürk's principles and the history of the revolution. | |
| PLO20 | Yetkinlikler - Öğrenme Yetkinliği | Explains languages in terms of language and its importance, the birth, spread and structure of languages. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Historical development of aromatic (Spice) plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Definition and properties of spice plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Spice plants gathering and spice plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Climate requirements of aromatic plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Soil requirements of aromatic plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Spices commonly used in the world | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Methods of obtaining spices | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 8 | Mid-Term Exam | Textbook and presentation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Food value of spices, quality control and standardization in spices | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Spice trade | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | The systematics of spice plants used in our country | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Odor of spice plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 13 | Color Formation of Spice plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 14 | Sensory Properties of Spice plants | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 15 | Spice Comminique | Textbook and presentation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 16 | Term Exams | Textbook and presentation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Textbook and presentation | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||