TÜRKÇE
ENGLISH
Information
| Code | GM380 |
| Name | Fruit and Vegetable Process Tecnics |
| Term | 2023-2024 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ASİYE AKYILDIZ |
| Course Instructor |
Prof. Dr. ASİYE AKYILDIZ
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To give information about principles and application areas of fruit and vegetable processing technology
Course 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
Course Precondition
None
Resources
Meyve Sebze İşleme Teknolojisi 1. ve 2. cilt (kitap)
Notes
Slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Student knows preservation of fruits and vegetables by freezing |
| LO02 | Student knows preservation of fruits and vegetables by drying |
| LO03 | Student knows preservation of fruits and vegetables by canning. |
| LO04 | Student knows tomato paste processing technology |
| LO05 | Student knows jam - marmalade processing technology |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Adequate knowledge on subjects specific to the discipline of Mathematics, Science and Agricultural Engineering (Horticulture), ability to use theoretical and applied knowledge in these fields in complex engineering problems | |
| PLO02 | Bilgi - Kuramsal, Olgusal | The ability to identify and solve problems related to the cultivation, breeding and product preservation of fruit, vegetables, vineyards and ornamental plants in horticulture, the ability to choose and apply appropriate analysis and modeling methods for this purpose. | 2 |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | The ability to design in a way that meets the necessary conditions for the cultivation of fruit, vegetables, vineyards and ornamental plants in the open and greenhouse in horticulture and the ability to apply modern design methods for this purpose. | |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Ability to select and use modern tools necessary for the analysis and solution of complex problems encountered in horticulture practices, ability to use information technologies effectively | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Ability to design and conduct experiments, collect data, analyze and interpret results for the study of complex problems or discipline-specific research issues in the field of Horticulture | 2 |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Breeding of Horticultural Plants, developing new varieties, making selection, protecting genetic resources, producing propagation materials (seeds, seedlings, saplings) of developed varieties, ability to work in individual and multi-disciplinary teams | |
| PLO07 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Ability to write effective reports in the field of Horticulture, to understand written reports, to prepare design and production reports, to make effective presentations, to take and give clear and understandable instructions | |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | Awareness of the necessity of lifelong learning, the ability to access information in the field of Horticulture, to follow the developments in science and technology and to constantly renew oneself | 3 |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Behaving in accordance with ethical principles, professional and ethical responsibility in the field of Horticulture, and knowledge of standards used in engineering practices | |
| PLO10 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Information about applications in business life, such as project management, risk management and change management in the field of Horticulture, awareness of entrepreneurship, innovation, information about sustainable development | 2 |
| PLO11 | Yetkinlikler - Alana Özgü Yetkinlik | Knowledge of the effects of horticultural practices on health, environment and safety in universal and social dimensions and the problems of the age reflected in the field of Horticulture, awareness of the legal consequences of horticultural solutions |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Content of fruit and vegetable | Reading of course books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Pretreatment of Fruit and vegetable | Reading of course books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Detoration of fruit and vegetable | Reading of course books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Freezing preservation of fruit and vegetable | Reading of course books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Cold storage of fruit and vegetable | Reading of course books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Canning of fruit and vegetable-1 | Reading of course books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Canning of fruit and vegetable-2 | Reading of course books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | studying the subjects | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Qualty of canned fruit and vegetable | Reading of course books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Tomato paste processing tecnology-1 | Reading of course books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Tomato paste processing tecnology-2 | Reading of course books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Jam and marmelade processing technology of fruit | Reading of course books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Jam and marmelade processing technology of vegetable | Reading of course books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Dehyration technology of fruit and vegatable | Reading of course books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Dehyration technology | Reading of course books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams 1 | studying all the subjects | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams 2 | studying all the subjects | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||