| Code: TAB 208 |
Course Title: STANDARDIZATION, PRESERVATION AND PACKAGING |
Theoretical+Practice: 2+0 |
ECTS: 3 |
|
| Year/Semester of Study |
2 / Spring Semester |
| Level of Course |
3rd Cycle Degree Programme |
| Type of Course |
Optional |
| Department |
MEDICINAL AND AROMATIC PLANTS |
| Pre-requisities and Co-requisites |
None |
| Mode of Delivery |
Face to Face |
| Teaching Period |
14 Weeks |
| Name of Lecturer |
DURMUŞ OK (durmusok@nevsehir.edu.tr) |
| Name of Lecturer(s) |
|
| Language of Instruction |
Turkish |
| Work Placement(s) |
None |
| Objectives of the Course |
| To know standards and standardization, to know the standards of medicinal aromatic plants like thyme, mint, sage, cumin, fennel and coriander , to process products according to the standards, drying , storage. |
| Learning Outcomes |
PO |
MME |
| The students who succeeded in this course: |
|
|
| LO-1 |
Can learn standard and standardization |
PO-7 It has biodiversity and environmental awareness.
PO-8 Follows the modern agricultural techniques related to the field and puts them into practice.
|
Examination
|
| LO-2 |
Standards can be known in medicinal and aromatic plants |
PO-10 Has knowledge of social responsibility, ethical values and legal bases in matters concerning the Medicinal and Aromatic Plants Program.
PO-13 Has knowledge about the problems and solution proposals in agricultural production and marketing.
|
Examination
|
| LO-3 |
Handles, transports, dries and stores products according to standards |
PO-15 Identify problems in overall scale, analyze and develop solutions, identify incidents and concepts by using their acquired information.
PO-23 Has knowledge about the consumption and trade of medicinal and aromatic plants.
|
Examination
|
PO: Programme Outcomes
MME:Method of measurement & Evaluation |
| Course Contents |
| Standardization of medicinal and aromatic plants; Storage methods; Packaging types and packaging materials; Factors that affect quality positively or negatively |
| Weekly Course Content |
| Week |
Subject |
Learning Activities and Teaching Methods |
| 1 |
Factors affecting the development at the pre-harvest term |
Expression, Question and Answer |
| 2 |
Harvest formation, the formation of eating, harvest time, the effects of the product (early or late harvest disadvantages) |
Expression, Question and Answer |
| 3 |
Harvest time, determining the criteria for the appropriate harvest time |
Expression, Question and Answer |
| 4 |
Standardization definition, purpose and benefits of requirements for the products that required by market |
Expression, Question and Answer |
| 5 |
Quality (internal and external quality), additional quality, first quality and second quality, tolerance (tolerance of quality, size tolerance, the total tolerance) concepts |
Expression, Question and Answer |
| 6 |
Packaging made home basic operations (sorting, cleaning, washing, waxing, sorting, grading, packing or wrapping, etc.). |
Expression, Question and Answer |
| 7 |
Packaging made home basic operations (sorting, cleaning, washing, waxing, sorting, grading, packing or wrapping, etc |
Expression, Question and Answer |
| 8 |
mid-term exam |
|
| 9 |
Properties of the materials of the packaging boxes, packaging boxes functions and desired properties for packaging boxes |
Expression, Question and Answer |
| 10 |
Special procedures in packaging store (curing application, maturation and ripening, the separation of the outer shell, etc.). |
Expression, Question and Answer |
| 11 |
Ways to prevent losses after harvest and abserved loses |
Expression, Question and Answer |
| 12 |
The purpose of the stores and stores which are widely used nowadays |
Expression, Question and Answer |
| 13 |
Simple storage systems |
Expression, Question and Answer |
| 14 |
Cold storage (cold stores) |
Expression, Question and Answer |
| 15 |
Controlled atmosphere (CA) storage |
Expression, Question and Answer |
| 16 |
final exam |
|
| Recommend Course Book / Supplementary Book/Reading |
| Required Course instruments and materials |
|
