TÜRKÇE
ENGLISH
Information
| Code | GM657 |
| Name | Postharvest Technology of Fruits and Vegetables |
| Term | 2022-2023 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 |
1 |
Course Goal / Objective
The aim of the course is to provide the students with information on the post-harvest storage period of fruit and vegetables and to prevent spoilage.
Course Content
Course is includes, post-harvest biology of fruits and vegetables, changes in the quality of fruit and vegetable quality during production, processing and storage, cold storage and fruit and vegetable quality, -MCP, calcium, polyamine and thermal applications, modified atmosphere packaging, active packaging, ethylene use , fruit ripening.
Course Precondition
None
Resources
Postharvest Technology of Fruits and Vegetables (book)
Notes
Slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Student knows post-harvest biology and technology. |
| LO02 | Student knows post-harvest 1-MCP, polyamine, thermal, calcium and ethylene applications. |
| LO03 | The student knows the ripening of the fruit. |
| LO04 | Student knows the modified atmosphere packaging and active packaging. |
| LO05 | Student knows the technologies to be applied in the future. |
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. | 5 |
| 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. | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | 3 |
| 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. | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | 3 |
| 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 | Introduction and overview | Reading the related chapters | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Postharvest biology and technology; an overview | Reading the related chapters | Öğretim Yöntemleri: Anlatım |
| 3 | Changes in fruit and vegetable quality attributes during handling, processing, and storage-1 | Reading the related chapters | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Changes in fruit and vegetable quality attributes during handling, processing, and storage-2 | Reading the related chapters | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Cold storage and fruit and vegetable quality | Reading the related chapters | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Heat treatments | Reading the related chapters | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Calcium treatments | Reading the related chapters | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Reading the sections about the whole subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 9 | Polyamine treatments | Reading the related chapters | Ölçme Yöntemleri: Sözlü Sınav, Ödev |
| 10 | 1-Methylcyclopropene treatments | Reading the related chapters | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Storage in modified atmosphere packaging | Reading the related chapters | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Active packaging | Reading the related chapters | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Emerging technologies | Reading the related chapters | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Fruit ripening | Reading the related chapters | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Etylene in postharvest technology | Reading the related chapters | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Repeating the taught sections | Ölçme Yöntemleri: Sözlü Sınav, Ödev |
| 17 | Term Exams | Repeating the taught sections | Ölçme Yöntemleri: Sözlü Sınav, 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 | ||