COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Fruit and Vegetable Process Tecnics * GM   380 6 2 2 3

Prerequisites and co-requisites
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level First Cycle Programmes (Bachelor's Degree)
Course Type
Course Coordinator Assoc.Prof.Dr. Asiye AKYILDIZ
Instructors
Doç. Dr.ASİYE AKYILDIZ1. Öğretim Grup:A
 
Assistants
Goals
To give information about principles and application areas of fruit and vegetable processing technology
Content
Preservation of fruits and vegetables by freezing, canning, and drying Tomato paste and jam - marmalade processing Application of some analyzes according to technology subjects

Learning Outcomes
-


Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
To have sufficient theoretical knowledge in basic engineering and agricultural engineering
X
2
To have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects
3
To have technical kknowledge in subjects related to horticulture
X
4
Finding the source of environmental, biological, technical and economical problems in horticulture those reduce yield and quality and developing solutions based on researches
5
To define, entitle and grow fruit, vegetable, vineyard and ornamentals
6
Breeding in Horticulture, developing new cultivars and producing propagation materials of new developed varieties
7
Using and applying biotechnology in horticulture
8
Applying methods for preserving genetic resources and environment for sustainable usage in horticulture
9
Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture
10
Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying
11
Recognizing different roles those enchance the individual skills and undertaking role as a member of the work team and having skills in terms of team work under different conditions
12
Accessing to the relevant information for the purpose, analytical thinking and planning, questioning, having an exploratory and creative vision and using the obtained knowledge for the benefit of society
X
13
Transfering knowledge to filed working people with different levels, concacting, data presenting. Moreover updating theirselves in terms of science, culture, art and social areas regarding their individual interest and skills.
X
14
Establishing-managing orchards, greenhouses and vineyards

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Pretreatment of Fruit and vegetable Reading of course books Preparing the analysis reports
2 Pretreatment of Fruit and vegetable Reading of course books Preparing the analysis reports
3 freezing preservation of fruit and vegetable and application of analysis on this subject Reading of course books Preparing the analysis reports
4 freezing preservation of fruit and vegetable and application of analysis on this subject Reading of course books Preparing the analysis reports
5 Canning of fruit and vegetable and application of analysis on this subject Reading of course books Preparing the analysis reports
6 Canning of fruit and vegetable and application of analysis on this subject Reading of course books Preparing the analysis reports
7 Canning of fruit and vegetable and application of analysis on this subject Reading of course books Preparing the analysis reports
8 Midterm exam studying the subjects
9 Canning of fruit and vegetable and application of analysis on this subject Reading of course books Preparing the analysis reports
10 Tomato paste processing tecnology and application of analysis on this subject Reading of course books Preparing the analysis reports
11 Tomato paste processing tecnology and application of analysis on this subject Reading of course books Preparing the analysis reports
12 Jam and marmelade processing technology and application of analysis on this subject Reading of course books Preparing the analysis reports
13 Jam and marmelade processing technology and application of analysis on this subject Reading of course books Preparing the analysis reports
14 Dehyration technology and application of analysis on this subject Reading of course books Preparing the analysis reports
15 Dehyration technology and application of analysis on this subject Reading of course books Preparing the analysis reports
16-17 Final exam studying all the subjects

Recommended or Required Reading
Textbook
Additional Resources