TÜRKÇE
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Information
| Unit | FACULTY OF AGRICULTURE |
| GARDEN PLANTS PR. | |
| Code | GM380 |
| Name | Fruit and Vegetable Process Tecnics |
| Term | 2018-2019 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 | - | To have sufficient theoretical knowledge in basic engineering and agricultural engineering | 5 |
| PLO02 | - | To have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects | 0 |
| PLO03 | - | To have technical kknowledge in subjects related to horticulture | 5 |
| PLO04 | - | Finding the source of environmental, biological, technical and economical problems in horticulture those reduce yield and quality and developing solutions based on researches | 0 |
| PLO05 | - | To define, entitle and grow fruit, vegetable, vineyard and ornamentals | 0 |
| PLO06 | - | Breeding in Horticulture, developing new cultivars and producing propagation materials of new developed varieties | 0 |
| PLO07 | - | Using and applying biotechnology in horticulture | 0 |
| PLO08 | - | Applying methods for preserving genetic resources and environment for sustainable usage in horticulture | 0 |
| PLO09 | - | Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture | 0 |
| PLO10 | - | Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying | 0 |
| PLO11 | - | Recognizing different roles those enchance the individual skills and undertaking role as a member of the work team and having skills in terms of team work under different conditions | 0 |
| PLO12 | - | Accessing to the relevant information for the purpose, analytical thinking and planning, questioning, having an exploratory and creative vision and using the obtained knowledge for the benefit of society | 4 |
| PLO13 | - | Transfering knowledge to filed working people with different levels, concacting, data presenting. Moreover updating theirselves in terms of science, culture, art and social areas regarding their individual interest and skills. | 4 |
| PLO14 | - | Establishing-managing orchards, greenhouses and vineyards | 0 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Content of fruit and vegetable | Reading of course books | |
| 2 | Pretreatment of Fruit and vegetable | Reading of course books | |
| 3 | Detoration of fruit and vegetable | Reading of course books | |
| 4 | Freezing preservation of fruit and vegetable | Reading of course books | |
| 5 | Cold storage of fruit and vegetable | Reading of course books | |
| 6 | Canning of fruit and vegetable-1 | Reading of course books | |
| 7 | Canning of fruit and vegetable-2 | Reading of course books | |
| 8 | Mid-Term Exam | studying the subjects | |
| 9 | Qualty of canned fruit and vegetable | Reading of course books | |
| 10 | Tomato paste processing tecnology-1 | Reading of course books | |
| 11 | Tomato paste processing tecnology-2 | Reading of course books | |
| 12 | Jam and marmelade processing technology of fruit | Reading of course books | |
| 13 | Jam and marmelade processing technology of vegetable | Reading of course books | |
| 14 | Dehyration technology of fruit and vegatable | Reading of course books | |
| 15 | Dehyration technology | Reading of course books | |
| 16 | Term Exams | studying all the subjects | |
| 17 | Term Exams | 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 | ||