Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

AVANOS VOCATIONAL SCHOOL OF FINE ARTS / TAB 208 - MEDICINAL AND AROMATIC PLANTS

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-
Examination
LO-2 Standards can be known in medicinal and aromatic plants PO-
Examination
LO-3 Handles, transports, dries and stores products according to standards PO-
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

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 1 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 2 14 28
Outside Class
       a) Reading 2 14 28
       b) Search in internet/Library 0
       c) Performance Project 2 3 6
       d) Prepare a workshop/Presentation/Report 2 3 6
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 2 5 10
mid-term exam 1 1 1
Own study for final exam 2 5 10
final exam 1 1 1
0
0
Total work load; 90