TÜRKÇE
ENGLISH
Information
| Code | GM380 |
| Name | Fruit and Vegetable Process Tecnics |
| Term | 2024-2025 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 |
1 2 |
Course Goal / Objective
To give information about principles and application areas of fruit and vegetable processing technology
Course Content
Composition of fruits and vegetables and causes of deterioration, cold storage, fruit juice processing technique, drying and canning of fruits and vegetables, tomato paste and jam, marmalade processing technologies.
Course Precondition
None
Resources
Meyve Sebze İşleme Teknolojisi 1. ve 2. cilt (kitap)
Notes
Slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Student describes the composition and the causes of spoilage of fruit and vegetables. |
| LO02 | Student understands the cold storage of fruits and vegetables. |
| LO03 | Student knows the fruit juice processing techniques. |
| LO04 | The student describes the preservation of fruits and vegetables by drying. |
| LO05 | The student preserves fruits and vegetables by canning them. |
| LO06 | The student describes tomato paste processing technologies. |
| LO07 | The student memorizes jam and marmalade processing technologies. |
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 | |
| 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 | |
| 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 | |
| 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 | Fruit and vegetable composition | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 2 | Deterioration factors and mechanisms of fruit and vegetables | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 3 | Cold storage techniques of fruit and vegetables | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 4 | Pre-processing in fruit juice processing | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 5 | Treatments applied to mash in fuit juice processing | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 6 | Pressing, clarificiation and filtration techniques in fuit juice processing | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 7 | Concentration techniques in fuit juice processing | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 8 | Mid-Term Exam | Study on midterm exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Preliminary processing of fruits and vegetables | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 10 | The processing technology of fruits and vegetables by canning | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 11 | The processing technology of fruits and vegetables by canning | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 12 | Application of tomato paste processing technology | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 13 | Application of jam and marmalade processing technology | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 14 | Application of drying technology | Read the related topics in the lecture notes and reference books | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 15 | Term Exams 1 | Study on final exam | Ölçme Yöntemleri: Yazılı Sınav |
| 16 | Term Exams 1 | Study on final exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 |
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 | ||