COURSE UNIT TITLE

: FRUIT AND VEGETABLE TECHNOLOGY

DEGREE PROGRAMMES

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

ASSOCIATE PROFESSOR TOLGA AKCAN

Offered to

Food Technology

Course Objective

The aim of this course is to understand the composition and structural properties of fruits and vegetables and their effects on processing technologies; to learn the technological production stages of fruit and vegetable products; to analyze and solve common problems in production processes; to perform necessary analyses to determine product quality; and to evaluate the compliance of these processes with legal regulations.

Learning Outcomes of the Course Unit

1   Explains the composition and structure of fruits and vegetables and their roles in processing.
2   Defines the technological production principles of various fruit and vegetable products.
3   Analyzes the effects of production parameters on final product quality.
4   Identifies problems encountered in the production process and proposes solutions.
5   Explains the processing lines and working principles of equipment used in production.
6   Performs basic analyses related to production quality.
7   Evaluates analysis results according to legal regulations.
8   Designs a process flow diagram for a given production line.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Structure and composition of fruits and vegetables Course introduction and lab rules
2 Drying Technology Drying application, roller and tunnel dryer introduction
3 Drying Technology Moisture determination using vacuum oven and DFA method
4 Cold Storage Technology Blanching adequacy test
5 Freezing Preservation Technology Frozen product equipment introduction and French fries production
6 Canning Technology Canning practice
7 Canning Technology Canning practice
8 Midterm Exam Mid-semester evaluation
9 Pasteurization and Sterilization Physical and seam analysis in canned foods
10 Jam and Marmalade Production Technology Sugar syrup preparation, refractometer measurement
11 Tomato Processing and Paste Production Jam production
12 Concentration in Paste Production Paste analysis (Bostwick, black specks, salt)
13 Fruit Juice Production Technology I Press application
14 Fruit Juice Production Technology II Clarification application
15 Citrus Juice Production Practical exam
16 Final Exam End-of-semester evaluation

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


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/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13
LO.155
LO.255
LO.3555
LO.4555
LO.555
LO.6555
LO.755
LO.8555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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