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 | |||||
| Physiological examination of post-harvest changes in horticultural crops | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Being able to interpret morphological and physiological events that occur before and after harvest. |
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 | Ability to determine harvest time and appropriate harvest method for horticultural products. |
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 | Learning different factors influence pre-and post-harvest losses and physical losses and using this knowledge to reduce losses. |
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 | Determine the basic quality characteristics of 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 |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| 1. Chemical structures of fruits and vegetables and parameters to be examined after harvesting Physical analysis of garden products 2. Parameters to be examined after harvest in ornamental plants Chemical analysis of garden products 3. Post-harvest changes in soft and stone fruits Biochemical analysis of garden products 4. Post-harvest changes in ornamental plants Temperature detection in cold storages 5. Post-harvest changes in hard-shelled fruits Determination of relative humidity in cold stores 6. Post-harvest changes in grape and berry fruits Measuring air movement in cold storage 7. Post-harvest changes in citrus and other subtropical fruits. Product tracking and used information slips in the warehouse 8. Changes in vegetables after harvest. Important diseases seen in fruits during storage. 9. Changes in seeds and saplings. Important diseases seen in vegetables during storage. 10. Preservation of soft and stone fruits Significant physiological deterioration in garden crops after harvest 11. Vegetable preservation practices to reduce losses before and after harvest in garden crops 12.Protections of grape, berry fruits and nuts, loss reduction practices of packing houses 13. Conservation of ornamental plants Reduction of storage and transportation losses 14. Preservation of citrus and other subtropic fruits General evaluation | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to the course: Content, importance and rules | Face to face education/Distance learning |
| 2 | Properties of Horticultural Crops | Face to face education/Distance learning |
| 3 | Growth and Development of Organs and Parts of Horticultural Crops | Face to face education/Distance learning |
| 4 | Biochemical composition of Fruit and Changes Occurring During Fruit Development | Face to face education/Distance learning |
| 5 | Biochemical composition of Fruit and Changes Occurring During Fruit Development | Face to face education/Distance learning |
| 6 | Biochemical composition of Fruit and Changes Occurring During Fruit Development | Face to face education/Distance learning |
| 7 | Biochemical composition of Fruit and Changes Occurring During Fruit Development | Face to face education/Distance learning |
| 8 | mid-term exam | |
| 9 | Respiration, Respiration Quotient, Respiration Rate and Factors affecting Respiration Rate | Face to face education/Distance learning |
| 10 | Harvest, Harvest maturity, Ripening, Disadvantages of early or late harvest | Face to face education/Distance learning |
| 11 | Determination of proper harvest time, Sampling, Reference Values for Basic Parameters, | Face to face education/Distance learning |
| 12 | Types and Methods of Harvest | Face to face education/Distance learning |
| 13 | Post-harvest losses of horticultural crops and precautions recommended for prevention/reduction of losses | Face to face education/Distance learning |
| 14 | presentation of term-work projects (theoretical) | Face to face education/Distance learning |
| 15 | Presentation of term-work projects | Face to face education/Distance learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Postharvest Diseases and Disorders of Fruits and Vegetables, A.L.Snowdown,1990. Postharvest Physiology of Vegetables, J. Weichmann New York, 1987. Commercial Cooling of Fruits, Vegetables and Flowers, J. F. Thompson et al. University of California, Oakla | |
| 2 | Prof. Dr. İsmail Karaçalı, Ege Üniversitesi Ziraat Fakültesi,Yayın No 494 Bahçe ürünlerinin Muhafaza ve pazarlanması. Prof .Dr.Fatik Şen Bahçe Bitkileri Hasat sonu fizyolojisi ders notlarıı | |
| 3 | Kader, A. A., 1995. Postharvest Technology of Horticultural Crops. Cooperative Extension Univ. Of California, Division of Agri. And Natural Resources. California, USA. | |
| 4 | Wills R., Graham D., McGlasson B., Joyce D., 1998. Postharvest: An Introduction to the Physiology and Handling of Fruit, Vegetables and Ornamentals, CABI Publishing. | |
| Required Course instruments and materials | ||
| Lecture notes. Faculty of Engineering and Architecture, Food Engineering Laboratories | ||
| 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 | ||