Fresc-cut Crops Technology
Horticultural Crops
Faculty of Agriculture
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Fresc-cut Crops Technology | ZBB316 | Elective | Bachelor's degree | 3 | Spring | 3 |
Name of Lecturer(s)
Prof. Dr. Rezzan KASIM
Learning Outcomes of the Course Unit
1) Defines the concept of fresh cut product
2) Explain the economic significance of fresh cut products and future projection
3) List the applications made in order to maintain the quality in fresh cut products.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | ||
| Learning Outcomes | ||||||||||||
| 1 | No relation | Low | Low | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | No relation | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 3 | No relation | No relation | No relation | No relation | No relation | No relation | High | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Plant Physiology, Physiology of Horticultural Crops, Storage and Handling of Horticultural Crops
Course Contents
The introduction of fresh-cut product technology, fresh-cut products sector in Turkey, fresh-cut products physiology, fresh-cut products in taste and aroma changes, enzymatic spoilage of fresh-cut products, microbiological spoilage of fresh-cut products, the packaging of fresh-cut products, storage and marketing.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
50% |
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Contribution of Final Examination to Course Grade |
50% |
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Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required