BAT130 Fruit and Vegetable Processing Technology and Marketing

3 ECTS - 2-1 Duration (T+A)- 2. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Student Workload - ECTS

Information

Code BAT130
Name Fruit and Vegetable Processing Technology and Marketing
Semester 2. Semester
Duration (T+A) 2-1 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Ön Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Öğr. Gör.Dr. AYGÜL DAYAN


Course Goal

This course is about occupational health and safety and environmental protection. Turkish Food Codex Regulation and communiques by applying the measures It is aimed to gain basic knowledge and skills related to fruit and vegetable technology and to teach marketing in accordance with

Course Content

Composition of fruits and vegetables, main storage methods of foods, cold storage of fruit and vegetables, fruit and vegetable juice production technology, Pre-treatments applied in the preservation of fruits and vegetables by various methods, Freezing Preservation of Fruits and Vegetables, Canned Production Technology, Tomato paste, jam-marmalade pickle production technologies and marketing.

Course Precondition

None

Resources

Fruit and Vegetable Processing Technology Book Volume 1 and Volume 2, Prof. Dr. Bekir Sıtkı Cemeroğlu, Nobel publishing, 2011

Notes

Notes prepared by the course coordinator


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Comprehends the definition, composition and differences between fruits and vegetables.
LO02 Comprehends the methods of basing fruits and vegetables and the principles of these methods.
LO03 Comprehends the processes applied in the preservation and processing of fruits and vegetables with various methods.
LO04 Designs, implements and analyzes the production of various fruit and vegetable products.
LO05 Learns the preservation methods of fruits and vegetables.
LO06 Understands that fruits and vegetables can be consumed in different ways.
LO07 Learns about putting fruits and vegetables on the market after processing.
LO08 Learns the deterioration that may occur after processing in fruits and vegetables


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Have sufficient theoretical knowledge in the fields of Agricultural Technician
PLO02 Bilgi - Kuramsal, Olgusal Have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects
PLO03 Beceriler - Bilişsel, Uygulamalı It applies the most appropriate cultivation technique, taking into account the ecological conditions during the production phase.
PLO04 Beceriler - Bilişsel, Uygulamalı Finds the source of environmental, biological, technical and economic problems that may adversely affect the achievement of the desired level of yield and quality in horticulture and can develop solutions based on research 2
PLO05 Beceriler - Bilişsel, Uygulamalı Identify and grow fruit, vegetables, vineyards and ornamental plants
PLO06 Beceriler - Bilişsel, Uygulamalı Applies methods for the conservation and sustainable use of genetic resources and the environment in the field of Horticulture 1
PLO07 Beceriler - Bilişsel, Uygulamalı Evaluates and analyzes changes in horticultural irrigation, fertilization, identification of diseases and pests and post-harvest storage 2
PLO08 Beceriler - Bilişsel, Uygulamalı Gains the ability to obtain information in the field of Horticulture, to research, evaluate, record, to do consultancy and expertise, to write and implement projects
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Gains the ability to work successfully as a member of the work team and in different environments by identifying and undertaking different roles that enhance individual abilities 1
PLO10 Beceriler - Bilişsel, Uygulamalı Access to relevant information, analytical thinking and planning, have an inquiring, investigative and creative vision and use the acquired information for the benefit of society 1
PLO11 Beceriler - Bilişsel, Uygulamalı Being able to transfer information, communicate and present information to people at different levels working in the field; Apart from this, they have the ability to constantly renew themselves by determining their educational needs in scientific, cultural, artistic and social fields in line with their interests and abilities 1
PLO12 Beceriler - Bilişsel, Uygulamalı Establish and operate a orchards, greenhouse and vineyard
PLO13 Beceriler - Bilişsel, Uygulamalı Gains basic communication skills 1


Week Plan

Week Topic Preparation Methods
1 Composition of fruits and vegetables Lecture notes and presentation preparation from the source book Öğretim Yöntemleri:
Anlatım
2 The main preservation methods of foods, refrigerated storage and modified atmosphere packaging Lecture notes and presentation preparation from the source book Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
3 cryopreservation, preservation by heat treatment, preservation by drying, preservation by radiation and preservation with protective compounds Lecture notes and presentation preparation from the source book Öğretim Yöntemleri:
Tartışma, Anlatım
4 Juice production technology Lecture notes and presentation preparation from the source book Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Gösterip Yaptırma
5 Preparation of fruits for processing Lecture notes and presentation preparation from the source book Öğretim Yöntemleri:
Anlatım, Gösterip Yaptırma
6 Packaging of juices and nectars for consumption Lecture notes and presentation preparation from the source book Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama
7 Vegetable juice production Lecture notes and presentation preparation from the source book Öğretim Yöntemleri:
Anlatım, Tartışma, Gösterip Yaptırma
8 Mid-Term Exam To prepare for the exam by working from the lecture notes and presentations on the topics covered until the midterm exam Ölçme Yöntemleri:
Yazılı Sınav
9 Pre-Treatments Applied in the Preservation of Fruits and Vegetables by Various Methods Lecture notes and presentation preparation from the source book Öğretim Yöntemleri:
Tartışma, Anlatım
10 Freezing Preservation of Fruits and Vegetables Lecture notes and presentation preparation from the source book Öğretim Yöntemleri:
Grup Çalışması, Gösterip Yaptırma
11 Canned Production Technology Preparing a presentation Öğretim Yöntemleri:
Grup Çalışması, Alıştırma ve Uygulama
12 Tomato Paste Production Technology Preparing a presentation Öğretim Yöntemleri:
Grup Çalışması, Anlatım, Alıştırma ve Uygulama
13 Pickle Production technology Preparing a presentation Öğretim Yöntemleri:
Gösterip Yaptırma, Anlatım
14 Jam and marmalade production technology Lecture notes and presentation preparation from the source book Öğretim Yöntemleri:
Gösterip Yaptırma, Grup Çalışması
15 Marketing of processed products Lecture notes and presentation preparation from the source book Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams To prepare for the exam by working from the lecture notes and presentations on the topics covered until the end of the semester Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams To prepare for the exam by working from the lecture notes and presentations on the topics covered until the end of the semester Ölçme Yöntemleri:
Yazılı Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 3 42
Out of Class Study (Preliminary Work, Practice) 14 2 28
Assesment Related Works
Homeworks, Projects, Others 1 2 2
Mid-term Exams (Written, Oral, etc.) 1 5 5
Final Exam 1 10 10
Total Workload (Hour) 87
Total Workload / 25 (h) 3,48
ECTS 3 ECTS