Phytochemicals In Horticulture
Horticulture
Institute of Natural and Applied Sciences
Third Cycle (Doctorate Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Phytochemicals In Horticulture | BBY619 | Elective | Doctorate degree | 1 | Fall | 8 |
Name of Lecturer(s)
Prof. Dr. Mehmet Ufuk KASIM
Learning Outcomes of the Course Unit
1) Define phytochemicals
2) Know the functions of phytochemicals in plants
3) Categorize phytochemicals
4) Knows analysis techniques in horticultural crops
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | ||
| Learning Outcomes | |||||||||
| 1 | No relation | No relation | Low | No relation | Middle | Low | Low | Low | |
| 2 | No relation | No relation | Low | No relation | Middle | Low | Low | Low | |
| 3 | No relation | No relation | Low | No relation | Middle | Low | Low | Low | |
| 4 | No relation | No relation | Low | No relation | Middle | Low | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Phytochemicals definition and concepts, classification of phytochemicals, chemical structures and formation in plants, the importance and functions of phytochemicals in plant defense systems, the importance and functions of phytochemicals in terms of human health, phytochemical compounds in fruits, extraction of phytochemicals in fruits and vegetables, techniques used in Phytochemical production as pharmaceutical raw materials and pigment in vitro, optimization of agricultural practices and phytochemicals (breeding), optimization of agricultural practices and phytochemicals (pre and post harvest applications), post-harvest changes of phytochemicals in fresh fruit and vegetables, effects of processing techniques on phytochemical content in fruits and vegetables, fruit and quality losses promoted by microbial contamination in vegetables.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Quiz to Course Grade |
50% |
|---|---|
Contribution of Final Examination to Course Grade |
50% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required