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Information
| Unit | POZANTI VOCATIONAL SCHOOL |
| GARDEN AGRICULTURE PR. | |
| Code | BAT116 |
| Name | Evaluation of fruits and vegetables |
| Term | 2020-2021 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. AYGÜL DAYAN |
| Course Instructor |
Öğr. Gör. Dr. BURCU ÖZBEK ÇATAL
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
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.
Course 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.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | To have sufficient theoretical knowledge in agricultural technician | 4 |
| PLO02 | - | To have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects | 5 |
| PLO03 | - | To have technical knowledge in subjects related to horticulture | 4 |
| PLO04 | - | Finding the source of environmental, biological, technical and economical problems in horticulture those reduce yield and quality and developing solutions based on researches | 5 |
| PLO05 | - | To define, entitle and grow fruit, vegetable, vineyard and ornamentals | 4 |
| PLO06 | - | Applying methods for preserving genetic resources and environment for sustainable usage in horticulture | 4 |
| PLO07 | - | Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture | 4 |
| PLO08 | - | Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying | 4 |
| PLO09 | - | 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 | 4 |
| PLO10 | - | 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 | 5 |
| PLO11 | - | 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. | 4 |
| PLO12 | - | Establishing-managing orchards, greenhouses and vineyards | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 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 | Mid-Term Exam | preparing questions | |
| 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 | Term Exams | question preparation | |
| 17 | Term Exams | question preparation |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |