| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Standardization and Storage of Field Crops | TB411 | 7. Semester | 2 + 0 | 2.0 | 3.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Undergraduate |
| Course Type | |
| Mode of delivery | face to face |
| Course Coordinator |
Assist. Prof. Dr. Fikret BUDAK |
| Instructor(s) |
Fikret BUDAK |
| Assistants | |
| Goals | Examining the benefits and goals of standardization in the world and to interpret the process in Turkey, Vegetable production constitutes the most important product group of cool and warm climate cereals know comparatively edible legume grain and learn, said plant the products of group classes, subclasses and to distinguish the quality degree, this to learn the standards of the products separately and to learn the principles of storage of cool and warm climate cereals and edible legumes. The basis for the standard preparation of seeds of industrial plants with different structure and content is examined. There are differences in the storage and conservation of industrial plants with different seed structure and general information is given on this subject |
| Course Content | Covers the standards of the field crops, the storage of products and the expression of warehouse systems |
| Learning Outcomes |
- class in the areas of grain products in Turkey, subclasses and determine the importance and necessity of quality factor - The necessity of standard product concept and explanation of the importance and quality standard of storage of these products - To keep a close eye on the necessities of controlling industrial plants in order to establish a healthy and high quality raw material for industrialization |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | "Definition of standards, purposes of standardization, benefits of standardization, standardization of cereal and edible legumes" | Course Hours Verbal Expression Visual Presentation |
| 2. Week | "Class subclass factors in cereals, Quality factors in cereals Quality factors in edible legumes" | Verbal Expression Visual Presentation Course Hours |
| 3. Week | Wheat, Barley, Rye and Oat Standard" | Course Hours Verbal Expression Visual Presentation |
| 4. Week | "Corn, Rice and Birdsea standard" | Course Hours Verbal Expression Visual Presentation |
| 5. Week | Chickpea, lentil, bean, bean and cowpea standard | Visual Presentation Course Hours Verbal Expression |
| 6. Week | Storage of cereal and edible legumes" | Course Hours Verbal Expression Visual Presentation |
| 7. Week | "Purchase of cereals, procurement conditions and formation of support purchase prices, TMO Visit" | Course Hours Verbal Expression Visual Presentation |
| 8. Week | midterm | |
| 9. Week | Definition, benefits and necessity of Industrial Crops Standards | Course Hours Verbal Expression Visual Presentation |
| 10. Week | Industrial plants are grouped and general characteristics of the plants included in these groups | Verbal Expression Visual Presentation Course Hours |
| 11. Week | The general seed characteristics of the plants entering the industrial plants groups (having different contents) | Visual Presentation Course Hours Verbal Expression |
| 12. Week | Standard preparation examples of some specific plants entering into 4 different industrial plants | Course Hours Verbal Expression Visual Presentation |
| 13. Week | Preparing the standards of priority industrial plants (sunflower, cotton, tobacco) | Course Hours Visual Presentation Verbal Expression |
| 14. Week | Conservation and storage requirements in industrial plants, storage forms | Verbal Expression Visual Presentation Course Hours |
| "Anonim, Türk Standartları Enstitüsü (TSE)’nün buğday, arpa, çavdar, yulaf, mısır, pirinç, kuşyemi, mercimek, nohut, fasulye, bakla ve börülce için hazırladığı ve yayınladığı bültenler " |
| Güneş, T., 1990. Tarımsal Pazarlama ve Standardizasyon. A.Ü. Ziraat Fakültesi Yayınları. Ders Kitabı |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | Measurement Method |
|---|---|---|---|---|---|
| PY1 | 3 | 3 | 3 | 3 | 40,60 |
| PY3 | 3 | 3 | 3 | 3 | 40,60 |
| PY4 | 3 | 3 | 3 | 3 | 40,60 |
| PY6 | 3 | 3 | 3 | 3 | 40,60 |
| PY8 | 3 | 3 | 3 | 3 | 40,60 |
| PY9 | 3 | 3 | 3 | 3 | 40,60 |
| 0 | 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|---|
| Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
| Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
| Event | Quantity | Duration (Hour) | Total Workload (Hour) |
|---|---|---|---|
| Course Hours | 14 | 2 | 28 |
| Midterm 1 | 1 | 15 | 15 |
| Homework 1 | 1 | 10 | 10 |
| Final | 1 | 15 | 15 |
| Classroom Activities | 1 | 8.5 | 8.5 |
| Total Workload | 76.5 | ||
| ECTS Credit of the Course | 3.0 | ||
