Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | HALİL İBRAHİM OĞUZ (hioguz@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | HALİL İBRAHİM OĞUZ, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Some quality criteria in pre and post-harvest period, effects of breeding on post-harvest quality, improvement of quality, control of ripening and effect of harvest equipments on quality will be evaluated. HACCP and GLOBALGAP will be examined. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | 1) Understanding of criteria which are important in pre and post-harvest period in horticultural crops. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | Understanding the affecting factors of post-harvest quality in horticultural crops. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-3 | Understanding the HACCP and GLOBALGAP. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Evaluation of some quality criteria considered in pre and post-harvest period. Examination of standarts in marketing of crops in Turkey and foreign countries. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | The description, importance and content of standardization, determination of quality limit, the explanation of some special consepts about course | Face to face education/Distance learning |
| 2 | Determination of acceptable size and its limits, quality and size tolerans, packaging materials and packaging shape | Face to face education/Distance learning |
| 3 | Determination of the formal and special label and logo, the quality problems of horticultural crops in Turkey | Face to face education/Distance learning |
| 4 | Description of quality and quality levels, consumers and ecologists point of view to the quality | Face to face education/Distance learning |
| 5 | Crops quality spectrum and acceptability of crops | Face to face education/Distance learning |
| 6 | Important quality criteria and sensorial attributes in horticultural crops | Face to face education/Distance learning |
| 7 | Determination of quality criteria in horticultural crops ( external appearance, colour, size and shape, defects, firmness, soluble solid contents, titratable acidity, nutritional quality factors, organoleptic attributes) | Face to face education/Distance learning |
| 8 | mid-term exam | |
| 9 | Affecting factors of quality in pre and post-harvest period of horticultural crops, ecological factors and cultural applications | Face to face education/Distance learning |
| 10 | Affecting factors of quality in harvest period. Maturity, harvest time and method | Face to face education/Distance learning |
| 11 | Affecting factors of quality in post-harvest period, packaging, handling, storage, transportation and marketing | Face to face education/Distance learning |
| 12 | Some concepts about quality, HACCP | Face to face education/Distance learning |
| 13 | HACCP | Face to face education/Distance learning |
| 14 | GLOBALGAP | Face to face education/Distance learning |
| 15 | GLOBALGAP | Face to face education/Distance learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Postharvest Biology and Technology of Horticultural Crops: Principles and Practices for Quality Maintenance by Mohammed Wasim Siddiqui (Editor) | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 5 | 8 | 40 |
| e) Term paper/Project | 4 | 13 | 52 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||