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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GTP 2010 FRUIT AND VEGETABLE TECHNOLOGY COMPULSORY 3 0 1 5

Offered By

Food Technology

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSISTANT PROFESSOR TOLGA AKCAN

Offered to

Food Technology

Course Objective

To explain the fruit and vegetable processing technologies and laboratory controls and analysis methods of the processed fruit and vegetable products.

Learning Outcomes of the Course Unit

1   To understand the importance of fruit and vegetables contents and structure on fruit and vegatable 2   To learn about basics of industrial fruit and vegetables processes 3   To understand the effects of process parameters on the last product quality 4   To recognize the requirements and find solution during production of fruit and vegetable products 5   To understand the equipments and production line of fruit and vegetable 6   To perform the laboratory analysis for to evaluate product quality 7   To evaluate the final products according to laboratory analysis results 8   Able to design of processing steps for a given process

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Fruit and vegetable content and structure General discussion and laboratory rules 2 Drying Technology Dried products 3 Drying Technology Sulphurdioxide, DFA and dry matter analysis 4 Cold storage technology Blanching tests 5 Freezing technology Equipments for freezing technology and Frozen potato production 6 Canning Technology Production of canned vegetable 7 Midterm 8 Importance of thermal process and the equipments used for thermal treatments Physical analysis in canned foods and Can analysis 9 Jam and Marmelade Production Technology Sugar syrup production and using refractometer 10 Formulation of Jams Sugar syrup production and using oksele 11 Tomato products and tomatopaste production technology Jam formulation and production 12 Equipments in tomato paste production Tomato paste analysis 13 Fruit juice production (Clear) Pressing of fruits 14 Fruit juice production (Pulp) Clarification test 15 Final Exam Exam

Recomended or Required Reading

1. Cemeroğlu, B., Yemenicioğlu, A., Özkan, M., Meyve ve Sebzelerin Bileşimi ve Soğukta Depolanmaları , Gıda Teknolojisi Derneği, (2001). 2. Cemeroğlu, B., Karadeniz, F., Meyve Suyu Teknolojisi , Gıda Teknolojisi Derneği, (2001). 3. Cemeroğlu, B., Karadeniz, F., Özkan, M., Meyve ve Sebze Işleme Teknolojisi , Gıda Teknolojisi Derneği, (2001).

Planned Learning Activities and Teaching Methods

Face to face lectures, presentations and assignments

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 ASG ASSIGNMENT 3 FIN FINAL EXAM 4 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + FIN * 0.50 5 RST RESIT 6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + RST * 0.50 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Exam and assignments

Language of Instruction

Turkish

Course Policies and Rules

It is imperative to attend 70% of the courses and fulfill the requirements of the course.

Contact Details for the Lecturer(s)

tolga.akcan@deu.edu.tr

Office Hours

the days in the program specified at the beginning of the semester.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparation about subject 14 1 14 Labratory 14 1 14 Student Presentations 2 3 6 Preparations before/after weekly lectures 14 1 14 Preparation for midterm exam 1 5 5 Preparation for final exam 1 8 8 Lab Exam Preparation 1 5 5 Lab Preparation 14 1 14 Final 1 1 1 Midterm 1 1 1 Practical exam 1 1 1 Project Final Presentation 1 1 1 TOTAL WORKLOAD (hours) 126

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 LO.1 3 5 LO.2 4 5 LO.3 2 4 5 LO.4 1 1 2 5 LO.5 2 4 5 LO.6 1 2 1 3 LO.7 4 2 1 LO.8 3 4