1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. CROP AND ANIMAL PRODUCTION DEPARTMENT
  4. 783 ORGANIC AGRICULTURE
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
ORG 215ORGANIC PRODUCTS PROCESSING TECHNOLOGY1 + 23rd Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective The content of organic products and technology to provide students with basic information about. Basic food processing methods and steps to provide information on the subject.
Course Content Chemical composition of foods, water, protein, lipid and mineral elements. Enzyme, vitamine, color, taste, odor and aroma substances. Spoilage of foods, food preserving methods. Food additive materials and toxicology. Cereal, milk, meat and aquaculture products processing technology. Fermantation technology.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Identify food science and technology.
2Have a knowledge of basic processing methods used on food science and technology.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17PO 18PO 19PO 20PO 21PO 22
LO 001                      
LO 002                      
Sub Total                      
Contribution0000000000000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14114
Hours for off-the-classroom study (Pre-study, practice)14114
Assignments8216
Laboratory14228
Final examination144
Midterm (Student)122
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1FİKRET SARI


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ORG 215 ORGANIC PRODUCTS PROCESSING TECHNOLOGY 1 + 2 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. FİKRET SARI fsari@pau.edu.tr TMYO B0102 %70
Goals The content of organic products and technology to provide students with basic information about. Basic food processing methods and steps to provide information on the subject.
Content Chemical composition of foods, water, protein, lipid and mineral elements. Enzyme, vitamine, color, taste, odor and aroma substances. Spoilage of foods, food preserving methods. Food additive materials and toxicology. Cereal, milk, meat and aquaculture products processing technology. Fermantation technology.
Topics
WeeksTopics
1 Agricultural Practices and Environmental Impact
2 Organic Agriculture in the world and in Turkey
3 Advantages and Disadvantages of Organic Agriculture
4 Preservation of Post-Harvest Quality of Organic Garden Products-1
5 Preservation of Post-Harvest Quality of Organic Garden Products-2
6 Collection of Organic Products, Labeling, Packaging and Marketing
7 Harvest-1
8 Harvest-2
9 Storage-1
10 Storage-2
11 Pre-Treatments in Vegetables and Fruits-1
12 Pre-Treatments in Vegetables and Fruits-2
13 Pre-Treatments in Vegetables and Fruits-3
14 Pre-Treatments in Vegetables and Fruits-4
Materials
Materials are not specified.
Resources
ResourcesResources Language
organik gıda işleme prensipleriTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes