Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
QUALITY CONTROL OF HONEY	10104075		4 + 0	4.0	8.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Graduate Degree
Course Type	Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals	Determination of quality control in honey
Course Content	Composition and quality controls of honey
Learning Outcomes	1) Determination of quality control in honey 2) Composition of honey 3) Analysis control

Week	Topics	Teaching and Learning Methods and Techniques	Study Materials
1. Week	General information about bee products	Lecture; Problem Solving Colloquium	Project (Including Preparation and presentation Time) Report (Including Preparation and presentation Time)
2. Week	Varieties of honey according to source	Lecture Opinion Pool; Large Group Discussion	Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
3. Week	Physical properties of honey	Lecture Speech Loop	Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
4. Week	Composition of Honey	Discussion Brainstorming	Presentation (Including Preparation Time)
5. Week	Quality Criteria of Honey	Lecture Symposium	Homework
6. Week	Public health risks from honey	Lecture Brainstorming	Presentation (Including Preparation Time)
7. Week	Storage of honey	Lecture Speech Loop	Homework
8. Week	Information on pollen production	Question Answer Workshop	Homework
9. Week	Usage areas of pollen	Lecture Debate	Homework
10. Week	Production of royal jelly	Lecture Six Hats Thinking	Presentation (Including Preparation Time)
11. Week	Legal regulations	Lecture Colloquium	Homework
12. Week	Propolis production	Problem Solving Debate	Presentation (Including Preparation Time)
13. Week	Quality criteria of propolis	Lecture Opinion Pool	Presentation (Including Preparation Time)
14. Week	Other honey products	Question Answer Station	Project (Including Preparation and presentation Time)

Recommended Sources

Dennis R. Heldman, Daryl B. Lund, Cristina Sabliov. Handbook of Food Engineering, Third Edition 3rd Edition

MB Chase. The Complete Beginner’s Guide to Beekeeping.

MF Sanford. Storeys Guide to Keeping Honey Bees.

*DK = Course's Contrubution.

	0	1	2	3	4	5
Level of contribution	None	Very Low	Low	Fair	High	Very High

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Total weeks*Hours per week)	14	8	112
Work Hour outside Classroom (Preparation, strengthening)	14	1	14
	14	1	14
Dönem Sonu Sınavı (DSS)	14	8	112
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course			30