Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
9102015342004Quality Assessment Methods of Horticultural CropsElective128
Level of Course Unit
Second Cycle
Objectives of the Course
The aim of this course to teach the quality attributes of horticultural crops and the methods to measure these attributes.
Name of Lecturer(s)
Assist. Prof. Dr. Özlem TUNCAY
Learning Outcomes
1To know the important quality attributes and their measurement in horticultural crops
2To know the new methods and techniques in quality assesment
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
General quality criteria and measurement methods, quality criteria for important crops, new methods and techniques in quality assesment.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Quality concept; external and internal qaulity attributes of horticultural crops.Measuring external quality
2Important internal quality attributes in horticultural cropsMeasuring external quality
3Methods in determining internal quality: titrimetric methodsApplication of titrimetric methods
4Methods in determining internal quality: Spectrophotometric methodsApplication of Spectrophotometric methods
5Methods in determining internal quality: Spectrophotometric methodsApplication of Spectrophotometric methods
6Methods in determining internal quality: Chromatographic methodsApplication of Gas chromatography
7Methods in determining internal quality: Chromatographic methodsApplication of Gas chromatography
8Midterm examTexture mesurements
9Texture in fruits and vegetables; methods for texture measurementsTexture mesurements
10Texture in fruits and vegetables; methods for texture measurementsTexture mesurements
11Quality criteria of some important horticultural crops and methods of measurementQuality assesment of different crops
12Quality criteria of some important horticultural crops and methods of measurementQuality assesment of different crops
13Quality criteria of some important horticultural crops and methods of measurementQuality assesment of different crops
14Presentation of reportsPresentation of reports
15Presentation of reportsPresentation of reports
16Final examPractice exam
Recommended or Required Reading
1.Pearson, D., 1976. The chemical analysis of foods/ David Pearson. New York: Churchill Livingstone. 2.Aurand, L. W., 1987. Food composition and analysis / Leonard William Aurand, A. Edwin Woods, Marion R. Wells. New York: Van Nostrand Reinhold. 3.Paré, J.R.J.; J.M.R. Bélanger, 1997. Instrumental methods in food analysis. Amsterdam ; New York : Elsevier. 4.Official methods of analysis of AOAC International, 2007. Gaithersburg, MD : AOAC International.
Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
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
Report Preparation23060
Report Presentation224
Self Study14342
Individual Study for Mid term Examination13535
Individual Study for Final Examination13535
Report224
TOTAL WORKLOAD (hours)240
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1        
LO2        
* 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