COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Evaluation of fruits and vegetables * BAT   116 2 2 2 3

Prerequisites and co-requisites
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level Short Cycle Programmes (Associate's Degree)
Course Type
Course Coordinator Lec. Aygül DAYAN
Instructors
Öğr. Gör.BURCU ÖZBEK1. Öğretim Grup:A
 
Assistants
Goals
To provide the basic technological processes, preservation methods, basic information about the additives used in this field in the food industry, fruit and vegetable processing technology in the food industry and to gain basic laboratory knowledge in fruit and vegetable processing technology.
Content
The composition of fruit vegetables includes preservation, preservation, paste, jam, jelly and marmalade and processing as dried, different processing methods, quality criteria, deterioration that may occur during processing and storage, and methods of protection and fruit juice processes.

Learning Outcomes
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Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
To have sufficient theoretical knowledge in agricultural technician
X
2
To have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects
X
3
To have technical knowledge 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
X
5
To define, entitle and grow fruit, vegetable, vineyard and ornamentals
X
6
Applying methods for preserving genetic resources and environment for sustainable usage in horticulture
X
7
Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture
X
8
Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying
X
9
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
X
10
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
11
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
12
Establishing-managing orchards, greenhouses and vineyards
X

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Composition of fruits and vegetables Carbohydrates, lipids, vitamins, minerals, acids Preparing a presentation
2 Composition of fruit and vegetables Phenolic materials, coloring matter, enzymes Main additives used in fruit and vegetable processing Preparing a presentation
3 Causes of deterioration of fruits, vegetables and crops, phenolic deterioration Preparing a presentation
4 Cold storage of fruits and vegetables Storage in controlled atmosphere Storage conditions of different fruits and vegetables Application: Chlorophyll in fruits and vegetables Preparing a presentation
5 Frozen storage of fruits and vegetables Changes during frozen storage. Pre-treatments applied to fruits and vegetables. Preparing a presentation
6 Freezing and preserving methods of various fruits and vegetables. Preparing a presentation
7 Canned production technology Pre-processing applied to canned food, filling of containers, extraction of air and methods Preparing a presentation
8 midterm exam
9 Closure of canned containers, deterioration of fruit and vegetable canter Preparing a presentation
10 Production of various fruit and vegetable preserves Preparing a presentation
11 Tomato paste production Pulp production from tomatoes, pulp concentrating and packaging Preparing a presentation
12 Salty quality factors Other products produced from tomatoes Ketchup production and production materials and qualities Ketchup prescription, cooking and packaging of ketchup Preparing a presentation
13 Jam and marmalade production technology Main raw materials and preparations; Pectin and its production, pectin gel formation, technological properties of pectin, methods of using pectin, fruits and preparations, sugar, acid and other auxiliaries Preparing a presentation
14 Drying of fruits and vegetables, final processing of dried fruits and storage Preparing a presentation
15 Student presentations Pre-appointment of presentations
16-17 Student presentations-final exam Pre-appointment of presentations-question

Recommended or Required Reading
Textbook
Additional Resources