Food Technology Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

GTE202

Course Name:

Fruit and Vegetable Technology

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

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 Objective and Content

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.

Learning Outcomes

The students who have succeeded in this course;
1) Learn the composition of fruits and vegetables.
2) Know the spoilage that occurs in fruits, vegetables and their products.
3) Know the production processing of fruits and vegetables.
4) Learn the preservation techniques of fruits and vegetables.
5) Prepare a flow chart for any process.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to fruit and vegetable technology
2)	Composition of fruit vegetables
3)	Composition of fruit vegetables
4)	Degradation of fruit vegetables
5)	Pre-treatments applied to fruit and vegetables
6)	Methods of preservation fruits and vegetables
7)	Cold storage of fruit and vegetables
8)	MIDTERM EXAM
9)	Frozen storage of fruit and vegetables
10)	Fruit juice production technology
11)	Canned production technology
12)	Tomato paste production technology
13)	Jam production technology
14)	Drying technology of fruit and vegetables
15)	An overview

Sources

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 - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Have information about food components and additives and use this information in production.	3
2) Has knowledge about food legislation and professional ethics.	2
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

Course - Learning Outcome Relationship

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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 5
Laboratory	1	% 20
Homework Assignments	1	% 10
Midterms	1	% 25
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

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