Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | GTE202 | ||||
Course Name: | Fruit and Vegetable Technology | ||||
Semester: | Spring | ||||
Course Credits: |
|
||||
Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Compulsory Courses | ||||
Course Level: |
|
||||
Mode of Delivery: | Face to face | ||||
Course Coordinator: | Dr. Öğr. Üy. ECE GİRAY TUFAN | ||||
Course Lecturer(s): | Öğr. Gör. Ece GİRAY TUFAN | ||||
Course Assistants: |
Course Objectives: | It is aimed that the students acquire sufficient knowledge and experience in processing and evaluation of fruits and vegetables. |
Course Content: | Biochemistry of fruits and vegetables, spoilage of fruits and vegetables, pretreatments, fruit juice production technology, canning production process, tomato paste production process, jam production process, freezing of fruits and vegetables, dried fruit and vegetable production. |
The students who have succeeded in this course;
1) Learn the composition of fruits and vegetables. 2) To have knowledge about industrial processing methods of fruit and vegetable products. 3) Know the production processing of fruits and vegetables. 4) Prepare a flow chart for any process. |
Week | Subject | Related Preparation |
1) | Composition of fruit vegetables | |
2) | Composition of fruit vegetables | |
3) | Degradation of fruit vegetables | |
4) | Pre-treatments applied to fruit and vegetables | |
5) | Methods of preservation fruits and vegetables | |
6) | Cold storage of fruit and vegetables | |
7) | Frozen storage of fruit and vegetables | |
8) | MIDTERM EXAM | |
9) | Fruit juice production technology | |
10) | Canned production technology | |
11) | Tomato paste production technology | |
12) | Jam production technology | |
14) | An overview |
Course Notes / Textbooks: | Öğretim görevlisi ders notları Cemeroğlu, B. (2004). Meyve ve Sebze İşleme Teknolojisi I-II. Gıda Teknolojisi Derneği Yayınları. |
References: | Cemeroğlu, B. (2018). Gıda Analizleri, Bizim Grup Basımevi, Ankara. Acar, J ve Gökmen, V. (2004). Meyve ve Sebze İşleme Teknolojisi, Hacettepe Üniversitesi Yayınları, Ankara Öğretim Görevlisi Ders Notları |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Program Outcomes | ||||||||||||||
1) Have information about food components and additives and use this information in production. | 3 | 3 | 3 | 3 | ||||||||||
2) Has knowledge about food legislation and professional ethics. | 2 | 2 | 2 | 2 | ||||||||||
3) Evaluates the knowledge learned in food laboratories at production and quality control points. | 3 | 3 | 3 | 3 | ||||||||||
4) Can determine the risk factors in food production stages. | 3 | 2 | 2 | 2 | ||||||||||
5) Can provide hygiene, sanitation conditions in food sector. | 2 | 2 | 2 | 2 | ||||||||||
6) Have knowledge about occupational safety in food industry. | 3 | 3 | 3 | 3 | ||||||||||
7) Uses the necessary equipment for food safety and quality control in food laboratories. | 3 | 3 | 3 | 3 | ||||||||||
8) Uses the necessary equipment for food safety and quality control in food laboratories. | 3 | 3 | 3 | 3 | ||||||||||
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 3 | 3 | 3 | 3 | ||||||||||
10) Use current techniques in the field of food technology. | 3 | 3 | 3 | 3 | ||||||||||
11) Identifies problems, generates and presents solutions. | 3 | 3 | 3 | 3 | ||||||||||
12) Has an awareness of the legal consequences of technological applications and professional ethics. | 2 | 2 | 2 | 2 | ||||||||||
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 3 | 3 | 3 | 3 | ||||||||||
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 2 | 2 | 2 | 2 |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Have information about food components and additives and use this information in production. | 3 |
2) | Has knowledge about food legislation and professional ethics. | 3 |
3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | 3 |
4) | Can determine the risk factors in food production stages. | 3 |
5) | Can provide hygiene, sanitation conditions in food sector. | 2 |
6) | Have knowledge about occupational safety in food industry. | 3 |
7) | Uses the necessary equipment for food safety and quality control in food laboratories. | 3 |
8) | Uses the necessary equipment for food safety and quality control in food laboratories. | 3 |
9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 3 |
10) | Use current techniques in the field of food technology. | 3 |
11) | Identifies problems, generates and presents solutions. | 3 |
12) | Has an awareness of the legal consequences of technological applications and professional ethics. | 2 |
13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 3 |
14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 2 |
Semester Requirements | Number of Activities | Level of Contribution |
Laboratory | 1 | % 20 |
Homework Assignments | 1 | % 10 |
Midterms | 1 | % 30 |
Final | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 14 | 2 | 28 | ||||
Laboratory | 14 | 3 | 42 | ||||
Study Hours Out of Class | 1 | 10 | 10 | ||||
Homework Assignments | 1 | 15 | 15 | ||||
Midterms | 1 | 20 | 20 | ||||
Final | 1 | 35 | 35 | ||||
Total Workload | 150 |