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Information
| Unit | FACULTY OF AGRICULTURE |
| GARDEN PLANTS PR. | |
| Code | GM380 |
| Name | Fruit and Vegetable Process Tecnics |
| Term | 2017-2018 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ASİYE AKYILDIZ |
| Course Instructor |
Prof. Dr. ASİYE AKYILDIZ
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To give information about principles and application areas of fruit and vegetable processing technology
Course Content
Preservation of fruits and vegetables by freezing, canning, and drying Tomato paste and jam - marmalade processing Application of some analyzes according to technology subjects
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Student describes the composition and the causes of spoilage of fruit and vegetables. |
| LO02 | Student understands the cold storage of fruits and vegetables. |
| LO03 | Student knows the fruit juice processing techniques. |
| LO04 | The student describes the preservation of fruits and vegetables by drying. |
| LO05 | The student preserves fruits and vegetables by canning them. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Adequate knowledge on subjects specific to the discipline of Mathematics, Science and Agricultural Engineering (Horticulture), ability to use theoretical and applied knowledge in these fields in complex engineering problems | |
| PLO02 | Bilgi - Kuramsal, Olgusal | The ability to identify and solve problems related to the cultivation, breeding and product preservation of fruit, vegetables, vineyards and ornamental plants in horticulture, the ability to choose and apply appropriate analysis and modeling methods for this purpose. | 2 |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | The ability to design in a way that meets the necessary conditions for the cultivation of fruit, vegetables, vineyards and ornamental plants in the open and greenhouse in horticulture and the ability to apply modern design methods for this purpose. | |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Ability to select and use modern tools necessary for the analysis and solution of complex problems encountered in horticulture practices, ability to use information technologies effectively | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Ability to design and conduct experiments, collect data, analyze and interpret results for the study of complex problems or discipline-specific research issues in the field of Horticulture | |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Breeding of Horticultural Plants, developing new varieties, making selection, protecting genetic resources, producing propagation materials (seeds, seedlings, saplings) of developed varieties, ability to work in individual and multi-disciplinary teams | |
| PLO07 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Ability to write effective reports in the field of Horticulture, to understand written reports, to prepare design and production reports, to make effective presentations, to take and give clear and understandable instructions | |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | Awareness of the necessity of lifelong learning, the ability to access information in the field of Horticulture, to follow the developments in science and technology and to constantly renew oneself | |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Behaving in accordance with ethical principles, professional and ethical responsibility in the field of Horticulture, and knowledge of standards used in engineering practices | |
| PLO10 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Information about applications in business life, such as project management, risk management and change management in the field of Horticulture, awareness of entrepreneurship, innovation, information about sustainable development | |
| PLO11 | Yetkinlikler - Alana Özgü Yetkinlik | Knowledge of the effects of horticultural practices on health, environment and safety in universal and social dimensions and the problems of the age reflected in the field of Horticulture, awareness of the legal consequences of horticultural solutions |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Pretreatment of Fruit and vegetable | Reading of course books Preparing the analysis reports | |
| 2 | Pretreatment of Fruit and vegetable | Reading of course books Preparing the analysis reports | |
| 3 | freezing preservation of fruit and vegetable and application of analysis on this subject | Reading of course books Preparing the analysis reports | |
| 4 | freezing preservation of fruit and vegetable and application of analysis on this subject | Reading of course books Preparing the analysis reports | |
| 5 | Canning of fruit and vegetable and application of analysis on this subject | Reading of course books Preparing the analysis reports | |
| 6 | Canning of fruit and vegetable and application of analysis on this subject | Reading of course books Preparing the analysis reports | |
| 7 | Canning of fruit and vegetable and application of analysis on this subject | Reading of course books Preparing the analysis reports | |
| 8 | Midterm exam | studying the subjects | |
| 9 | Canning of fruit and vegetable and application of analysis on this subject | Reading of course books Preparing the analysis reports | |
| 10 | Tomato paste processing tecnology and application of analysis on this subject | Reading of course books Preparing the analysis reports | |
| 11 | Tomato paste processing tecnology and application of analysis on this subject | Reading of course books Preparing the analysis reports | |
| 12 | Jam and marmelade processing technology and application of analysis on this subject | Reading of course books Preparing the analysis reports | |
| 13 | Jam and marmelade processing technology and application of analysis on this subject | Reading of course books Preparing the analysis reports | |
| 14 | Dehyration technology and application of analysis on this subject | Reading of course books Preparing the analysis reports | |
| 15 | Dehyration technology and application of analysis on this subject | Reading of course books Preparing the analysis reports | |
| 16 | Final exam | studying all the subjects | |
| 17 | Final exam | studying all the subjects |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||