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Course Description Course Name : Sensorial Quality Analysis Methods in Horticultural Products Course Code : BB-558 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. ÖMÜR DÜNDAR Learning Outcomes of the Course : Knows about quality and standardization, HACCP and GLOBALGAP, packaging materials Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The aim of this course is to describe the quality and standardization of horticultural products, the importance of quality and standardization of these products in terms of their cultivation, harvest, storage and marketing, the delineation of quality, quality and size tolerances, packaging materials, public and private brands and marks, HACCP and GLOBALGAP. Course Contents : Quality and standardization HACCP and GLOBALGAP. Packaging materials, Quality criteria Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 The description of quality and standardization and their importance and content. Lecture notes and reference books Face to face education 2 The determination of quality limit Lecture notes and reference books Face to face education 3 Packaging materials used in horticultural crops Lecture notes and reference books Face to face education 4 The quality and standardization problems encountered in Turkey Lecture notes and reference books Face to face education 5 The viewpoints of consumers and ecologists about quality Lecture notes and reference books Face to face education 6 Important quality criteria in horticultural crops Lecture notes and reference books Face to face education 7 Important quality criteria in horticultural crops Lecture notes and reference books Face to face education 8 Mid-term exam Getting prepared for the exam Written exam 9 Affecting factors of quality during pre and post-harvest period Lecture notes and reference books Face to face education 10 The new developments about standardization Lecture notes and reference books Face to face education 11 The new developments about quality Lecture notes and reference books Face to face education 12 Important standards to consider during the growth of horticultural crops Lecture notes and reference books Face to face education 13 Important standards to consider in terms of transportation and storage of horticultural crops Lecture notes and reference books Face to face education 14 Important standards to consider during the marketing period of horticultural crops Lecture notes and reference books Face to face education 15 General assesment Lecture notes and reference books Face to face education 16/17 Final exam Getting prepared for the exam Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)   Koyuncu, M.A., Kalite ve Standardizasyon, Ders notu (Basılmamış)   Gaffney, J. J., 1976. Quality Detection in Foods. American Society of Agricultural Engineer. 2850 Niles Road St. Joseph, Michigan ISBN: 0-916150-04-6.   Altuğ, T., 1993. Duyusal Test Teknikleri. E. Ü. Mühendislik Fakültesi Ders Kitapları. No:28, İZMİR. ISBN: 975-483-9.   Bennet, S.G., 2009, Food Identity Preservation and Traceability, CRC Press, Taylor and Francis Group, 6000 Broken Sound Parkway NW, Suit 300, Boca Raton, FL33487-2742 Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 0 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Developing and improving the horticultural knowledge to professional level based on the bachelors degree qualifications 3 2 Understanding the horticulture and the interaction between the related disciplines 3 3 Solving problems by research methods and establishing cause-effect relationship 3 4 Using the theoretical and practical knowledge of Horticulture, supporting the related up to date progress with the quantitative and qualitative data, combining and interpreting the information and data obtained from different disciplines and developing new information and theories by synthesis. 4 5 Carrying out a study individually that requires professional knowledge in Horticulture 3 6 Analytically approaching in order to solve unpredictable and complex problems encountered in applications related to Horticulture, planning the research process, producing solutions by taking responsibility and evaluating-defending the obtained results 4 7 Leading in the situations when solving problems related to horticulture is necessary 4 8 Entering database related to horticulture, utilizing those sources and self-updating. 3 9 Evaluating the knowledge and skills in horticulture by criticism and directing their own learning process 3 10 Presenting their studies, developments of their expertise topic and research results by orally, written and taking advantage of visual equipments 3 11 Using software related to horticulture sufficiently and using information and communication technologies in advanced level 4 12 Obtaining data by scientific methods in order to solve a problem related to horticulture, establishing and interpreting the data by considering the scientific and ethical values 4 13 Using the assimilated horticultural knowledge in interdisciplinary studies, explaining, presenting and evaluating 4 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 5 70     Out of Class Study (Preliminary Work, Practice) 14 5 70 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 12 12 Total Workload: 162 Total Workload / 25 (h): 6.48 ECTS Credit: 6