Information Package / Course Catalogue
Processing of Organic Food
Course Code: KGT171
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

The aim of the course is giving information about principles and processes of organic agriculture; processing, packaging, certification and legislation of organic foods

Course Content

The students will be able to learn principles, aims, processes, certification and legal regulations of organic agriculture and also safety of organic foods The students will be able to have knowledge about processing of organic foods (plant and animal origins). The students will be able to learn hygienic practices and use of permitted additives. The students will be able to have knowledge about marketing of organic foods

Name of Lecturer(s)
Learning Outcomes
1.The students will be able to learn principles, aims, processes, certification and legal regulations of organic agriculture and also safety of organic foods
2.The students will be able to have knowledge about processing of organic foods (plant and animal origins)
3.The students will be able to learn hygienic practices and use of permitted additives
4.The students will be able to have knowledge about marketing of organic foods
5.Organic grains, fruits, vegetables, honey etc. Learns the processes of the products.
Recommended or Required Reading
1.Roberts. J.L 2012. Organic Agriculture: Protecting Our Food Supply or Chasing Imaginary Risks? Lerner Publishing Group, 128 p. -
2.Halberg, N., Knudsen, M.T., Alrøe, H.F. and Kristensen, E.S., eds. 2006. Global Development of Organic Agriculture: Challenges and --Prospects. Wallingford, UK: CABI Publishing, 296 p. -
3.Givens, I., Baxter, S., Minihane A. M. and E. Shaweds. eds. 2008. -Health Benefits of Organic Food: Effects of the Environment. Wallingford, UK: CABI Publishing, 320 p. -
4.Blair, R. 2012. Organic Production and Food Quality: A Down to Earth Analysis. Wiley-Blackwell, USA & UK. Published. 296 p.
Weekly Detailed Course Contents
Week 1 - Theoretical
The principles, aims and rules of organic agriculture Processes in organic farming, control, certification and legal regulations
Week 2 - Theoretical
Organic food and food safety Importance of organic foods in nutrition
Week 3 - Theoretical
Organic food and food safety Importance of organic foods in nutrition
Week 4 - Theoretical
Organic food and food safety Importance of organic foods in nutrition
Week 5 - Theoretical
Processing of organic foods and permitted additives
Week 6 - Theoretical
Hygiene in organic food processing
Week 7 - Theoretical
Production and processing of organic fruits and vegetables Production and processing of organic cereals products Quiz
Week 8 - Practice
Production and processing of organic cereals products
Week 9 - Theoretical
Production and processing of organic cereals products
Week 10 - Theoretical
Production and processing of organic dairy products
Week 11 - Theoretical
Production and processing of meat products
Week 12 - Theoretical
Production and processing of marine products
Week 13 - Theoretical
Production and processing of bee products
Week 14 - Theoretical
Packaging, labeling, storage and marketing of organic foods
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Assignment110010
Quiz1112
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)76
Contribution of Learning Outcomes to Programme Outcomes
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
OÇ-1
4
4
3
2
OÇ-2
4
4
2
2
OÇ-3
4
4
3
2
OÇ-4
2
2
2
2
OÇ-5
4
4
3
2
Adnan Menderes University - Information Package / Course Catalogue
2026