GM004 Advances in Fruit and Vegetables Processing Technology

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM004
Name Advances in Fruit and Vegetables Processing Technology
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Doktora Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. ASİYE AKYILDIZ


Course Goal / Objective

The aim of this course is to give information about the latest developments in fruit and fruit processing.

Course Content

This Course includes; Ultraviolet light for processing fruits and fruit products, high-pressure processing, ultrasound applications, membrane applications, high-intensity pulsed electric field applications, applications of ozone, irradiation applications in fruit and other fresh produce processing, minimal processing, freeze concentration applications, refrigeration and cold chain effect on fruit shelf life, vacuum frying of fruits applications in fruit processing, edible coatings, thermal treatment effects.

Course Precondition

None

Resources

Advances in Fruit Processing Technology (book)

Notes

Slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Student knows the use of ultraviolet light in fruit and fruit products processing
LO02 Student knows fruit and fruit products processing, high pressure and ultrasound applications.
LO03 Student knows membrane and high density electric field applications.
LO04 Student knows ozone and irradiation.
LO05 Student knows irradiation, minimum processing applications and freeze concentration.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. 4
PLO02 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. 4
PLO03 Bilgi - Kuramsal, Olgusal Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. 5
PLO04 Bilgi - Kuramsal, Olgusal Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. 4
PLO05 Bilgi - Kuramsal, Olgusal Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. 4
PLO06 Bilgi - Kuramsal, Olgusal Gains high level skills to use research methods in studies related to Food Engineering.
PLO07 Bilgi - Kuramsal, Olgusal Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field.
PLO08 Bilgi - Kuramsal, Olgusal Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work.
PLO09 Bilgi - Kuramsal, Olgusal Performs leadership in environments that require the analysis of original and interdisciplinary problems.
PLO10 Beceriler - Bilişsel, Uygulamalı Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. 3
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops the social relations and the norms that direct these relations from a critical point of view.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering.
PLO13 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. 2
PLO16 Yetkinlikler - Öğrenme Yetkinliği Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values.


Week Plan

Week Topic Preparation Methods
1 Advances in Fruit and Vegetables Processing Technology İntoduction Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
2 Ultraviolet light use Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
3 High pressure applications Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
4 Ultrasound applications Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
5 Membrane applications Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
6 High intensity electric field applications Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
7 Ozone applications Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
8 Mid-Term Exam Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
9 İrradiation applications Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
10 Freeze-concentration applications Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
11 Cooling and cold chain effect on fruit shelf life Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
12 Vacuum frying applications in fruit processing Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
13 Edible coatings Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
14 Heat treatment applications Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
15 Minimum processing applications Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
16 Term Exams Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Ölçme Yöntemleri:
Sözlü Sınav, Ödev
17 Term Exams Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes Öğretim Yöntemleri:
Anlatım


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 5 70
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 157
Total Workload / 25 (h) 6,28
ECTS 6 ECTS

Update Time: 14.05.2024 09:59