PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
ORG 116	POST HARVEST TECHNOLOGY	2 + 1	2nd Semester	4

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Elective
Course Objective	In this course, post-harvest changes in fresh fruits and vegetables, these changes affect the factors, and these changes can be applied to extend the storage life by controlling technology will be taught.
Course Content	Post-harvest technology for agricultural products important, the process of cleaning, sorting, quality and size according to their classification, packaging, refrigeration, storage and transportation, fruits and vegetables for the pre-cooling techniques, vegetables and fruit quality criteria.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Have knowledge in metabolic reactions in fresh produce and the affecting factors
2	Have knowledge in technologies applicable to fresh produce during postharvest period.
3	Have ability to locate information related with postharvest physiology and technologies and to determine appropriate technologies and storage conditions for various fresh produce
4	Have ability to search for scientific literature, to critically evaluate publications and to prepare reviews and present it in academic environment in the area of postharvest physiology and technologies of fresh produce.

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	7	1	7
Assignments	3	5	15
Mid-terms	1	5	5
Final examination	1	5	5
Presentation / Seminar Preparation	3	5	15
Report / Project	3	5	15
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
ORG 116	POST HARVEST TECHNOLOGY	2 + 1	1	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer BETÜL PAK	bpak@pau.edu.tr		TMYO B0105	%70

Goals		In this course, post-harvest changes in fresh fruits and vegetables, these changes affect the factors, and these changes can be applied to extend the storage life by controlling technology will be taught.
Content		Post-harvest technology for agricultural products important, the process of cleaning, sorting, quality and size according to their classification, packaging, refrigeration, storage and transportation, fruits and vegetables for the pre-cooling techniques, vegetables and fruit quality criteria.

Topics

Weeks	Topics
1	Agricultural Products
2	Harvest in Herbal
3	Post Harvest Operations
4	Transactions made in the Packing House
5	Transactions made in the Packing House
6	General Principles of Strength Supply
7	Major basing Methods of Food
8	Strength in Herbal Products
9	Storage
10	Changes Occurring in Storage
11	Freezing Storage Technology
12	Canned Manufacturing Technology
13	Tomato Paste Production Technology
14	Fruit Juice Production Technology

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student