| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Standardization and Storage of Field Crops | TB411 | Turkish | Compulsory | 7. Semester | 2 + 0 | 2.0 | 3.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | face to face |
| Course Coordinator | Dr. Öğr. Üyesi Fikret BUDAK |
| Instructor(s) | Dr. Öğr. Üyesi Fikret BUDAK (Güz) |
| 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 |
| # | Öğrenme Kazanımı |
| 1 | class in the areas of grain products in Turkey, subclasses and determine the importance and necessity of quality factor |
| 2 | The necessity of standard product concept and explanation of the importance and quality standard of storage of these products |
| 3 | 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/Applications | Method |
|---|---|---|
| 1. Week | "Definition of standards, purposes of standardization, benefits of standardization, standardization of cereal and edible legumes" | Presentation (Preparation) Interview Class Hours |
| 2. Week | "Class subclass factors in cereals, Quality factors in cereals Quality factors in edible legumes" | Interview Presentation (Preparation) Class Hours |
| 3. Week | Wheat, Barley, Rye and Oat Standard" | Presentation (Preparation) Class Hours Interview |
| 4. Week | "Corn, Rice and Birdsea standard" | Presentation (Preparation) Class Hours Interview |
| 5. Week | Chickpea, lentil, bean, bean and cowpea standard | Class Hours Presentation (Preparation) Interview |
| 6. Week | Storage of cereal and edible legumes" | Class Hours Interview Presentation (Preparation) |
| 7. Week | "Purchase of cereals, procurement conditions and formation of support purchase prices, TMO Visit" | Presentation (Preparation) Class Hours Interview |
| 8. Week | midterm | |
| 9. Week | Definition, benefits and necessity of Industrial Crops Standards | Presentation (Preparation) Class Hours Interview |
| 10. Week | Industrial plants are grouped and general characteristics of the plants included in these groups | Interview Presentation (Preparation) Class Hours |
| 11. Week | The general seed characteristics of the plants entering the industrial plants groups (having different contents) | Interview Class Hours Presentation (Preparation) |
| 12. Week | Standard preparation examples of some specific plants entering into 4 different industrial plants | Presentation (Preparation) Class Hours Interview |
| 13. Week | Preparing the standards of priority industrial plants (sunflower, cotton, tobacco) | Interview Class Hours Presentation (Preparation) |
| 14. Week | Conservation and storage requirements in industrial plants, storage forms | Interview Presentation (Preparation) Class Hours |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Skill of apply basic science and engineering knowledge and principles to Agricultural Engineering problems | ✔ | |||||
| 3 | He/she can conduct an independed research in a specified area related with field crops | ✔ | |||||
| 4 | He/she can develop new strategic approaches and can produce solutions taking the responsibility, to the problems unexpected or faced in the practice related with field crops | ✔ | |||||
| 6 | He/she can control the data collection, evaluation and publication, keeping cultural and scientific and ethical values and can teach these values. | ✔ | |||||
| 8 | Self-development skill following the developments in science and technology | ✔ | |||||
| 9 | He/she can transfer his/her works and the developlmets in his/her area in a written, audial and visual way. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 |
|---|---|---|---|
| PY1 | 3 | 3 | 3 |
| PY3 | 3 | 3 | 3 |
| PY4 | 3 | 3 | 3 |
| PY6 | 3 | 3 | 3 |
| PY8 | 3 | 3 | 3 |
| PY9 | 3 | 3 | 3 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 2 | 28 |
|
Sınavlar |
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 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 3.0 | ||
