TÜRKÇE
ENGLISH
Information
| Code | GM004 |
| Name | Advances in Fruit and Vegetables Processing Technology |
| Term | 2024-2025 Academic Year |
| Term | Spring |
| 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 Instructor |
Prof. Dr. ASİYE AKYILDIZ
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to give information about the latest developments in fruit and vegetable 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
Sueli Rodrigues, Fabiano Andre Narciso Fernandes (2012). Advances in fruit processing technologies, CRC Press, Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742.
Notes
Slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns the use of ultraviolet light in processing fruits and fruit products. |
| LO02 | Applies high pressure and ultrasound in processing fruits and fruit products. |
| LO03 | Understands membrane and high intensity electric field applications. |
| LO04 | Understands ozone and irradiation applications to fruits and vegetables. |
| LO05 | Learns minimum processing practices and freezing concentration when processing fruits and vegetables. |
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. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | |
| 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. | |
| 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. | |
| 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. | |
| 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 Intoduction | Reads the Intoduction from book of "Advances in Fruit Processing Technologies". | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Ultraviolet Light for Processing Fruits and Fruit Products | Reads the relevant topic of the course from the book "Advances in fruit processing technologies" | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | High-Pressure Processing | Studies the relevant topic of the course from the book "Advances in fruit processing technologies" | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Ultrasound Applications in Fruit Processing | Learns the relevant topic of the course from the book "Advances in fruit processing technologies" | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Membrane Applications in Fruit Processing Technologies | Reads the relevant topic of the course from the book "Advances in fruit processing technologies" | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | High intensity electric field applications | Studies the relevant topic of the course from the book "Advances in fruit processing technologies". | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Applications of Ozone in Fruit Processing | Studies the relevant topic of the course from the book "Advances in fruit processing technologies". | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Studies the relevant topics of the course from the book "Advances in fruit processing technologies". | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | Irradiation Applications in Fruit and Other Fresh Produce Processing | Reads the relevant topic of the course from the book "Advances in fruit processing technologies". | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Freeze Concentration Applications | Reads the relevant topic of the course from the book "Advances in fruit processing technologies". | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Cooling and cold chain effect on fruit shelf life | Reads the relevant topic of the course from the book "Advances in fruit processing technologies". | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Vacuum frying applications in fruit processing | Reads the relevant topic of the course from the book "Advances in fruit processing technologies". | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Edible coatings | Reads the relevant topic of the course from the book "Advances in fruit processing technologies". | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Heat treatment applications | Reads the relevant topic of the course from the book "Advances in fruit processing technologies". | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Minimum processing applications | Reads the relevant topic of the course from the book "Advances in fruit processing technologies". | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Studies the relevant topics of the course from the book "Advances in fruit processing technologies". | Ölçme Yöntemleri: Sözlü Sınav, Ödev |
| 17 | Term Exams | Prepares homework related to the course. | Ölçme Yöntemleri: Ödev |
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 | ||