| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZT601 | APICULTURAL PRODUCTS | Compulsory | 1 | 2 | 6 |
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| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| The aim of the course is
• importance of production times apicultural products
• to teach general production methods of apicultural products
• characteristics of these products
• to give the students information about characteristics of these products
• to provide the basic knowledge on methods of protection marketing and consumption of apicultural products
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| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Arıcılık ürünlerinin üretim yöntemlerini bilir ve bu ürünleri uygun zamanda üretir. | | 2 | Arıcılık ürünlerinin genel muhafaza tekniklerini bilir ve uygun koşullarda depolamasını yapar. | | 3 | Arıcılık ürünlerinin standartları ve kullanım alanları hakkında fikir sahibidir. | | 4 | To have the knowledge production methods of apicultural products in suitable time | | 5 | Able to explain the general principles of protection techniques | | 6 | To have knowledge about to use fields and standards of apicultural products |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| • General characteristics and identification of apicultural products
• Aims and methods of production
• Physical and chemical characteristics of apicultural products
• Structural different of apicultural products than reaping
• Techniques of storage of apicultural products
• Effective factors on protection
• The importance of bee products for human and animal health
• National and international standards of beekeeping products
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| Weekly Detailed Course Contents |
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| 1 | Introduction and importance of lesson | | | | 2 | General properties of bee products | | | | 3 | Importance and economic value of bee products | | | | 4 | Importance of bee products for human and animal health | | | | 5 | Classification of bee products | | | | 6 | Chemical structures and properties of honey, pollen, royal jelly, beeswax, propolis and bee venom | | | | 7 | Biological and properties of honey, pollen, royal jelly, beeswax, propolis and bee venom | | | | 8 | Midterm exam | | | | 9 | Physical properties of honey, pollen, royal jelly, beeswax, propolis and bee venom | | | | 10 | Production methods of beekeeping products | | | | 11 | Preservation and storage techniques of beekeeping products | | | | 12 | Use fields of bee products | | | | 13 | National and international standards of beekeeping products | | | | 14 | Other important apicultural products | | | | 15 | The use of bee products in the food industry | | | | 16 | Final exam | | |
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| Recommended or Required Reading |
| Sıralı, R., 2004. Arı ürünlerinin üretimi ve değerlendirilmesi. Ders notları. Ordu.
Genç, F., Dodoloğlu, A., 2003. Arıcılığın temel esasları. Atatürk Üniv. basımevi, Erzurum.
Anonymous, 2003. II. Marmara Arıcılık Kongresi Bildiri Kitabı.Uludağ Üniv.basımevi. Bursa. |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | | | Language of Instruction | | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Self Study | 14 | 8 | 112 |
| Individual Study for Mid term Examination | 1 | 20 | 20 |
| Individual Study for Final Examination | 1 | 30 | 30 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 2 | 1 | | 1 | 1 | 2 | | LO2 | 1 | 1 | 2 | 1 | 3 | 1 | 2 | | LO3 | 1 | 1 | 2 | 2 | 2 | | 2 | | LO4 | | | | | | | | | LO5 | | | | | | | | | LO6 | | | | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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