Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
OGD301ORGANIC FOOD PRODUCTION Elective354
Level of Course Unit
First Cycle
Objectives of the Course
Informing the student about the organic food production and trade issues, examining the food safety, health, nutritional and sensory characteristics features of organic foods and teaching the importance of the relationship between organic agriculture and organic food
Name of Lecturer(s)
Prof.Dr.Harun UYSAL
Learning Outcomes
1Students should be able to; know the definition of organic food production
2comprehend the necessary legal arrangements for the production of organic food
3establish the relationship between organic farming and organic food
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
The importance and principles of organic agriculture, food safety, basic principles of organic food production, organic foods, organic certification, storage, transportation and trade of organic foods, R & D needs in organic food production, organic food production systems in other countries
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1The concept of organic agriculture, organic agriculture in the world and in Turkeypracticals on related topics
2The basic principles of organic crop and animal productionpracticals on related topics
3Food safety and its importancepracticals on related topics
4Organic food production, the relationship between health and the environmentpracticals on related topics
5Principles of organic food productionpracticals on related topics
6The advantages of organic food productionpracticals on related topics
7Organic plant foodspracticals on related topics
8Midterm Exam
9Organic animal foodspracticals on related topics
10Quality control of organic foodpracticals on related topics
11Supervision and legal arrangements of organic food productionpracticals on related topics
12Storage and transportation of organic foodspracticals on related topics
13Organic food trade and international lawspracticals on related topics
14Problems of organic food productionpracticals on related topics
15Future of organic food productionpracticals on related topics
16Final Exam
Recommended or Required Reading
1) IFOAM, 2005. Principles of Organic Agriculture (www.ifoam.org) 2) Willer, H. and Klicher, L. (Eds.), (2010): The World of Organic Agriculture. Statistics and Emerging Trends 2010. IfOM, Bonn, FiBL, Frick, ITC, Geneva (www.organic-world.net) 3) Altieri, M.A., C.I. Nicholls and M.S. Wolfe, 1996. ‘Biodiversity- A Central Concept in Organic Agriculture: Restraining Pests and Diseases’ in Fundamentals of Organic Agriculture ed. By T.V. Ostergaard, Vol. 1, 11th IFOAM Int. Scientific Conference, Copenhagen, pp. 91-112. 4) Lampkin, N., 1990. Organic Farming. Farming Press, UK. 5) Olesen, J.E., R. Eltun, M.J. Gooding, E.S. Jensen and U. Köpke, 1999. Designing and Testing Crop Rotations for Organic Farming, Proc. From an Int. Workshop, DARCOF Report No.1, www.foejo.dk.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
SUM0
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Attending Lectures14228
Practice14228
Individual Study for Mid term Examination5630
Individual Study for Final Examination5630
TOTAL WORKLOAD (hours)120
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
LO1      
LO2      
LO3      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr