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Course Information
Course Unit Title : Spice Science and Technology
Course Unit Code : GDM322
Type of Course Unit : Optional
Level of Course Unit : First Cycle
Year of Study : 3
Semester : 6.Semester
Number of ECTS Credits Allocated : 3,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : 1) Students learn to The history, definitions, classifications, chemical structures of spices, some spices which are economically important in our country and their composition, post-harvest operations, processing technology, spice products, quality control, packaging and storage of spices
2) Students have knowladge about to student presentations on selected topics concerning the course.
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : The history, definitions, classifications, chemical structures of spices, some spices which are economically important in our country and their composition, post-harvest operations, processing technology, spice products, quality control, packaging and storage of spices, student presentations on selected topics
Languages of Instruction : Turkish
Course Goals : To give detailed information on spice science and technology
Course Aims : The aim of this course is to ensure that the students are learn the the history, definitions, classifications, chemical structures of spices, some spices which are economically important in our country and their composition, post-harvest operations, processing technology, spice products, quality control, packaging and storage of spices, student presentations on selected topics as detailed.
WorkPlacement   Not Available
Recommended or Required Reading
Textbook :
Additional Resources : 1) Baydar, H. (2005). Tıbbi, aromatik ve keyf bitkileri bilimi ve teknolojisi. SDÜ Basımevi Yayın No:51, Isparta.
2) Akgül, A. (1993). Baharat Bilimi ve Teknolojisi. Gıda Teknolojisi Derneği Yayın No: 15, Ankara.
3) Başer, K.H.C. (2002). Aromatic biodiversity among the flowering plant taxa of Turkey. Pure Appl. Chem. 74 (4): 527-545.
4) Davis, P.H. 1982. Flora of Turkey and the East Aegean Island. Vol. 7. Edinburgh University Press:Edinburgh. 349?382.
Material Sharing
Documents :
Assignments :
Exams :
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 2 28  
Time Of Studying Out Of Class :
14 2 28  
Homeworks :
1 35 35  
Presentation :
1 30 30  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 35 35  
Finals :
1 35 35  
Workload Hour (30) :
30  
Total Work Charge / Hour :
191  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 90
Quiz :
0 0
Homework :
1 10
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 The history of spices
  Study Materials: Chapters of related book
2 Definitions and classifications of spices
  Study Materials: Chapters of related book
3 Chemical structures of spices
  Study Materials: Chapters of related book
4 Some spices which are economically important in our country and their composition
  Study Materials: Chapters of related book
5 Some spices which are economically important in our country and their composition
  Study Materials: Chapters of related book
6 Some spices which are economically important in our country and their composition
  Study Materials: Chapters of related book
7 Some spices which are economically important in our country and their composition
  Study Materials: Chapters of related book
8 Some spices which are economically important in our country and their composition
  Study Materials: Chapters of related book
9 Some spices which are economically important in our country and their composition
  Study Materials: Chapters of related book
10 Post-harvest operations
  Study Materials: Chapters of related book
11 Processing technology
  Study Materials: Chapters of related book
12 Spice Products
  Study Materials: Chapters of related book
13 Quality control, packaging and storage of spices.
  Study Materials: Chapters of related book
14 Student presentations on selected topics.
  Study Materials: Chapters of related book