Information Package / Course Catalogue
| Course Code | : ZYD221 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
Affecting the quality of olive oil components in the structure and transfer students
Major and minor components of olive oil, olive oil, learn about the contents of the components in order to interpret the results of analysis, distortion and describes the allocation issues.
| 1. | To be able to comprehend Olive fruit composition, the composition of olive oil |
| 2. | To be able to comprehend Olive oil quality criteria, olive oil degradation, |
| 3. | To be able to comprehend Factors affecting the quality of olive oil, olive oil adulteration able to comprehend |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 2 | 0 | 14 | 28 |
| Assignment | 4 | 0 | 5 | 20 |
| Reading | 4 | 0 | 5 | 20 |
| Midterm Examination | 1 | 0 | 1 | 1 |
| Final Examination | 1 | 0 | 1 | 1 |
| TOTAL WORKLOAD (hours) | 70 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 | PÇ-15 | PÇ-16 | |
OÇ-1 | 1 | 5 | 4 | |||||||||||||
OÇ-2 | 5 | 4 | ||||||||||||||
OÇ-3 | 5 | |||||||||||||||