TÜRKÇE
ENGLISH
Information
| Code | BAT130 |
| Name | Fruit and Vegetable Processing Technology and Marketing |
| Term | 2024-2025 Academic Year |
| 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 Instructor |
1 2 |
Course Goal / Objective
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 | ||