Rapor Tarihi: 22.12.2025 23:10
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Bee Products and Production Techniques | BIO606 | Turkish | Compulsory | 3 + 0 | 3.0 | 8.0 |
| Prerequisite Courses | |
| Course Level | Graduate |
| Mode of delivery | Face to face |
| Course Coordinator | Prof. Dr. MERAL KEKEÇOĞLU |
| Instructor(s) | Prof. Dr. MERAL KEKEÇOĞLU (Güz) |
| Goals | Goals This instruction aims to teach bee products and their production techniques |
| Course Content | Course Content Classification of bee products, Description of production stages from hive to fork |
| # | Öğrenme Kazanımı |
| 1 | To learn honey, its structure and production techniques |
| 2 | To learn pollen, its structure and production techniques |
| 3 | To learn propolis, its structure and production techniques |
| 4 | To learn beewax, its structure and production techniques |
| 5 | To learn royal jelly, its structure and production techniques |
| 6 | To learn bee venom, its structure and production techniques |
| 7 | To learn bee bread, its structure and production techniques |
| 8 | To learn food safety on bee products |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Introduction to Beekeeping | Interview, Presentation (Preparation) |
| 2. Week | Bee products | Interview, Presentation (Preparation) |
| 3. Week | Honey, honey types and structure | Interview, Presentation (Preparation) |
| 4. Week | Honey harvest and materials used | Other Activities, Interview, Presentation (Preparation) |
| 5. Week | Pollen, bee bread and their structures | Interview, Presentation (Preparation) |
| 6. Week | Pollen production techniques | Interview, Presentation (Preparation) |
| 7. Week | Bee bread production techniques | Interview, Presentation (Preparation) |
| 8. Week | Propolis, propolis structure | Interview, Presentation (Preparation), Practice |
| 9. Week | Mid-term | |
| 10. Week | Propolis production techniques | Interview, Presentation (Preparation), Practice |
| 11. Week | Beewax, its structure and production techniques | Interview, Presentation (Preparation), Practice |
| 12. Week | Royal jelly, its structure and production techniques | Interview, Presentation (Preparation), Practice |
| 13. Week | Bee venom, its structure and production techniques | Interview, Presentation (Preparation), Practice |
| 14. Week | Food safety on bee products | Interview, Presentation (Preparation) |
| 15. Week | Final exam |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Improve the scientific knowledge in the field of Biology to a more advanced level. Use the advenced knowledge to innovate, interpret the results, to apply the results and to design unique projects | ✔ | |||||
| 2 | Gain the ability to identify scientific questions, compare, analyze and solve the problems independently. | ✔ | |||||
| 3 | Gain the skills of using the modern laboratory techniques and analysis methods in the field of biology. | ✔ | |||||
| 4 | Gain the ability to get the information by doing research, to evaluate, interpret and apply it. | ✔ | |||||
| 5 | Gain the ability of discussion, synthesis and applying the scientific knowledge. | ✔ | |||||
| 6 | Gain the ability to design experimental studies, do the applications and analyse the complicated results using advanced skills, like critical thinking, problem solving and deciding. | ✔ | |||||
| 7 | Use the scientific knowledge and apply the ability of problem solving, evaluate and analyse advanced concepts in interdiciplinary fields. | ✔ | |||||
| 8 | Gain the scientific knowledge to set up communication with the collegues. Gain the ability to follow and use of the literature. Gain the ability to share or present the results of his/her own studies with the scientists during a scientific conference, workshop or seminar. | ✔ | |||||
| 9 | Participate scientific collaborations effectively and lead a scientific study if necessary. | ✔ | |||||
| 10 | Follow the innovations in the field of biology. Gain the ability to find resources and to use the databases. | ✔ | |||||
| 11 | Find new or strategical approaches to solve an unpredicted or advanced problems. | ✔ | |||||
| 12 | Improve scientific knowledge where there is a little or limited data present. Gain the ability to connect the information from different scientific diciplines. | ✔ | |||||
| 13 | Find unique ideas and get in contact with the professionals in scientific topics using his/her knowledge and skills. | ✔ | |||||
| 14 | Have the ability to read, understand, speak and write a foreign language in order to contact with the scientists from all over the World. | ✔ | |||||
| 15 | Follow novel developments in computational software and hardware systems related with biology, use this knowledge and skill in research. | ✔ | |||||
| 16 | Obey the ethical regulations and watch the ethical issues while designing a scientific study, collecting data, evaluating and publishing them. | ✔ | |||||
| 17 | Adopt life-long learning strategies during performing scientific studies. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 | DK8 |
|---|---|---|---|---|---|---|---|---|
| PY1 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY2 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 |
| PY3 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 |
| PY4 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY5 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 5 |
| PY6 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY7 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY8 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY9 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 5 |
| PY10 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY11 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY12 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY13 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY14 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY15 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| PY16 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY17 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
| 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 | 4 | 56 |
|
Ders Dışı |
Preparation, After Class Study | 1 | 10 | 10 |
| Research | 1 | 18 | 18 | |
| Interview | 14 | 4 | 56 | |
| Other Activities | 1 | 8 | 8 | |
|
Sınavlar |
Midterm 1 | 14 | 1 | 14 |
| Homework 1 | 14 | 1 | 14 | |
| Final | 1 | 14 | 14 | |
| Classroom Activities | 14 | 1 | 14 | |
| Total Workload | 204 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 8.0 | ||
