Information Package / Course Catalogue
| Course Code | : GMP602 |
| Course Type | : Area Elective |
| Couse Group | : Third Cycle (Doctorate Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
This course introduces commonly used spices, their production steps and storage conditions, active ingredient extraction methods from spices and their health benefits.
Characterization and classification of spices, production of spices, commercial importance and consumption of spices, active ingredients of the spices, postharvest treatments, spices processing technologies, packaging and storage conditions, health benefits of the spices.
| 1. | |
| 2. | |
| 3. | |
| 4. | |
| 5. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %15 |
| Project | 1 | %15 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %40 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 6 | 3 | 126 |
| Assignment | 1 | 20 | 1 | 21 |
| Project | 1 | 25 | 1 | 26 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 15 | 1 | 16 |
| TOTAL WORKLOAD (hours) | 200 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 2 | 3 | ||
OÇ-2 | 3 | 2 | 2 | 3 | |
OÇ-3 | 3 | 3 | 2 | 2 | |
OÇ-4 | 3 | 3 | 2 | ||
OÇ-5 | 2 | 3 | 3 | 3 | 3 |