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 | |||||
| The aim of this course is to teach the details of major production and export of vegetables knows, with a potential industrial sectors requested by the types and varieties of vegetables, familiar with the production system, demand for individuals with experience with the product quality, | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | being able to know recognizes the industry and vegetable sector, |
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-2 | being able to know the demands of the industry, |
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 | being able to know species and varieties of vegetables evaluated in the industry |
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-4 | being able to experienced agricultural engineers in the industrial production of vegetables, |
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 | ||
| The the status of vegetable industry in our country, the definition of vegetable species and varieties used for industrial sector, the industrial sector of the request, vegetable quality specifications according to assesment, the vegetable cultivation for industry, the improvement of yield and quality characteristics, | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Vegetable of the current situation in Turkey, | face to face education/Distance learning |
| 2 | Processing forms of vegetables, | face to face education/Distance learning |
| 3 | Properties of vegetable species and varieties evaluated in the industrial sector, | face to face education/Distance learning |
| 4 | Properties of vegetable species and varieties evaluated in the industrial sector, | face to face education/Distance learning |
| 5 | Properties of vegetable species and varieties evaluated in the industrial sector, | face to face education/Distance learning |
| 6 | Demands of the industrial sector | face to face education/Distance learning |
| 7 | Demands of the industrial sector | face to face education/Distance learning |
| 8 | mid-term exam | |
| 9 | Vegetable production and issues to be considered for industrial sector, | face to face education/Distance learning |
| 10 | Vegetable production and issues to be considered for industrial sector | face to face education/Distance learning |
| 11 | Examples of some types of vegetables cultivation in the vegetable industry | face to face education/Distance learning |
| 12 | Examples of some types of vegetables cultivation in the vegetable industry | face to face education/Distance learning |
| 13 | Examples of some types of vegetables cultivation in the vegetable industry | face to face education/Distance learning |
| 14 | Examples of some types of vegetables cultivation in the vegetable industry | face to face education/Distance learning |
| 15 | Evaluation of this course | face to face education/Distance learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | 2. Decoteau, D. R. 2000. Vegetable Crops, The Pennsylvania State University, | |
| 2 | 3. Frenkel, C. and J.J. Jen, 1989. Tomatoes. In Qua | |
| 3 | 1. Bayraktar, K. 1981. Sebze Yetiştirme. Cilt II. (Kültür Sebzeleri) E.Ü. Ziraat Fakültesi Yayınları No: 169, Bornova- İzmir. | |
| 4 | 4.Fordham, R. and Biggs, A.G. 1985. Principles of Vegetable Crop Production. Collins Professional and Technical Books, William Collins Sons and Co. Ltd. London | |
| 5 | 5. Prohens, J. and F. Neuz, 2008. Vegetables II, Fabaceae, Liliaceae, Solanaceae and Umbelliferae, (Tomato; Diez, M. J. and F. Neuz), s: 249-323, Springer Science+Business Media, LLC. ISBN:978-0-387-74108-6. | |
| 6 | 6.Şalk, A., L. Arın, M. Deveci ve S. Polat, 2008. Özel Sebzecilik, Namık Kemal Üniversitesi Ziraat Fakültesi, ISBN 978-9944-0786-0-3, s: 488. Onur Grafik Matbaa ve Reklam Hizmetleri, İstanbul. | |
| 7 | 7. Varış, S., Ö. Uçurum ve K. Akman, 2014. Domateste Lezzeti Etkileyen Faktörler, Hasad Bitkisel Üretim Dergisi, Mart 2013, Yıl: 28 Sayı: 334, s:50-59. | |
| 8 | 8 Vural, H., D. Eşiyok ve İ. Duman, “Kültür Sebzeleri (Sebze Yetiştirme)” E. Ü. Ziraat Fakültesi Bahçe Bitkileri Bölümü, E.Ü Basımevi, s: 440, Bornova, 2000. | |
| 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 | 2 | 6 | 12 |
| Oral Examination | 3 | 13 | 39 |
| 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; | 179 | ||