TÜRKÇE
ENGLISH
Information
| Code | GM004 |
| Name | Advances in Fruit and Vegetables Processing Technology |
| 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 this course is to give information about the latest developments in fruit and fruit processing.
Course Content
This Course includes; Ultraviolet light for processing fruits and fruit products, high-pressure processing, ultrasound applications, membrane applications, high-intensity pulsed electric field applications, applications of ozone, irradiation applications in fruit and other fresh produce processing, minimal processing, freeze concentration applications, refrigeration and cold chain effect on fruit shelf life, vacuum frying of fruits applications in fruit processing, edible coatings, thermal treatment effects.
Course Precondition
None
Resources
Advances in Fruit Processing Technology (book)
Notes
Slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Student knows the use of ultraviolet light in fruit and fruit products processing |
| LO02 | Student knows fruit and fruit products processing, high pressure and ultrasound applications. |
| LO03 | Student knows membrane and high density electric field applications. |
| LO04 | Student knows ozone and irradiation. |
| LO05 | Student knows irradiation, minimum processing applications and freeze concentration. |
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. | 4 |
| 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. | 5 |
| 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. | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | 4 |
| 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. | 3 |
| 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. | 2 |
| 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 | Advances in Fruit and Vegetables Processing Technology İntoduction | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Ultraviolet light use | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | High pressure applications | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Ultrasound applications | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Membrane applications | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | High intensity electric field applications | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Ozone applications | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 9 | İrradiation applications | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Freeze-concentration applications | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Cooling and cold chain effect on fruit shelf life | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Vacuum frying applications in fruit processing | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Edible coatings | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Heat treatment applications | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Minimum processing applications | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Ölçme Yöntemleri: Sözlü Sınav, Ödev |
| 17 | Term Exams | Advances in Fruit Processing Technologies (2016) Sueli Rodrigues, Fabiano Andre Narciso Fernandes | Öğretim Yöntemleri: Anlatım |
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 | ||