Information Package / Course Catalogue
| Course Code | : ZT112 |
| Course Type | : Non Departmental Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
The aim of this course is to provide students with fundamental knowledge about the structure, organization, and ecological importance of the honey bee colony, and to introduce the production processes, characteristics, uses, and economic value of major bee products such as honey, pollen, propolis, royal jelly, beeswax, bee bread, and bee venom. In addition, the course aims to raise students' awareness of the quality characteristics of bee products, their importance for human nutrition and health, and their contributions to sustainable agriculture and biodiversity.
Structure and life cycle of the honey bee colony, the importance of honey bees in ecosystems and agricultural production, production, composition, quality characteristics, storage, and utilization of major bee products (honey, pollen, bee bread, propolis, royal jelly, beeswax, and bee venom). The course also covers the importance of bee products for human nutrition and health, their economic value, quality control, adulteration and authenticity issues, and the role of honey bees in sustainable agriculture and biodiversity conservation.
| 1. | Explains the structure, life cycle, and ecological role of the honey bee colony. |
| 2. | Describes the production processes, characteristics, and applications of major bee products, including honey, pollen, bee bread, propolis, royal jelly, beeswax, and bee venom. |
| 3. | Evaluates the quality characteristics, economic value, and authenticity of bee products. |
| 4. | Interprets the importance of bee products for human nutrition, health, sustainable agriculture, and biodiversity. |
| 5. | Evaluates the production processes and quality characteristics of bee products and interprets their significance in relation to product quality, reliability, and sustainable production. |
| 1. | The Healing Power of Polen and Other Bee Products From the Beehive: Propolis-Royal Jelly- Honey. Thorsons Publishers Limited, Wellingborough, Northhamptonshire/England. |
| 2. | Simics, M. 1994. Bee Venom: Exploring the Healing Power. Apitronic Publishing, 4640 Pendlebury Rd. Richmond, B.C, Canada. 80p. |
| 3. | Stein,I. 1989. Royal jelly. The new guide to nature’s richest healt food. Thorsons Public. Group , England. P. 81-106. |
| 4. | Modern Beekeeping Techniques |
| 5. | Krell, R. Value-Added Products from Beekeeping. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %10 |
| Quiz | 1 | %10 |
| Midterm Examination | 1 | %20 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Assignment | 1 | 2 | 4 | 6 |
| Quiz | 1 | 3 | 0 | 3 |
| Midterm Examination | 1 | 7 | 1 | 8 |
| Final Examination | 1 | 14 | 1 | 15 |
| TOTAL WORKLOAD (hours) | 74 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 5 | ||||||||||
OÇ-2 | 5 | ||||||||||
OÇ-3 | 5 | ||||||||||
OÇ-4 | |||||||||||
OÇ-5 | |||||||||||