Standardization, Preservation and Packaging
Medicinal and Aromatic Plants (MAPs)
Vocational School of Izmit
Short Cycle (Associate's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Standardization, Preservation and Packaging | TBP211 | Elective | Associate degree | 2 | Fall | 3 |
Name of Lecturer(s)
Associate Prof. Dr. Funda DÖKMEN
Associate Prof. Dr. Halil SAMET
Lecturer Dr. Bahar AYDIN CAN
Lecturer Dr. Hilal YILMAZ
Learning Outcomes of the Course Unit
1) Explain the purpose and importance of standardization.
2) Define quality and the factors that affect quality.
3) Explain the relatonship between packaging, preservation and storage.
4) Describe types of packaging materials and packaging.
5) Clarify the systems used in marketing of products.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | No relation | High | High | High | High | High | High | High | High | No relation | |
| 2 | High | High | High | High | High | High | High | High | High | No relation | |
| 3 | High | High | High | High | High | High | High | High | High | No relation | |
| 4 | High | High | High | High | High | High | High | High | High | No relation | |
| 5 | High | High | High | High | High | High | High | High | High | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
None
Course Contents
Standardization of medicinal and aromatic plants; Conservation methods; Forms of packaging and packaging materials; Positive or negative factors affecting the quality.
Weekly Schedule
1) Factors affecting the development at the pre-harvest term2) Harvest formation, the formation of eating, harvest time, the effects of the product (early or late harvest disadvantages)
3) Harvest time, determining the criteria for the appropriate harvest time
4) Standardization definition, purpose and benefits of requirements for the products that required by market
5) Quality (internal and external quality), additional quality, first quality and second quality, tolerance (tolerance of quality, size tolerance, the total tolerance) concepts
6) Packaging made home basic operations (sorting, cleaning, washing, waxing, sorting, grading, packing or wrapping, etc.).
7) Packaging made home basic operations (sorting, cleaning, washing, waxing, sorting, grading, packing or wrapping, etc
8) Midterm examination/Assessment
9) Properties of the materials of the packaging boxes, packaging boxes functions and desired properties for packaging boxes
10) Special procedures in packaging store (curing application, maturation and ripening, the separation of the outer shell, etc.).
11) Ways to prevent losses after harvest and abserved loses
12) The purpose of the stores and stores which are widely used nowadays
13) Simple storage systems
14) Cold storage (cold stores)
15) Controlled atmosphere (CA) storage
16) Final examination
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
40% |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|
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Contribution of Final Examination to Course Grade |
60% |
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Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required