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Information
| Unit | FACULTY OF AGRICULTURE |
| GARDEN PLANTS PR. | |
| Code | GM327 |
| Name | Fruit and vegetable processing techniques |
| Term | 2026-2027 Academic Year |
| Semester | 5. 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 |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The aim is to provide information about the principles and application areas of fruit and vegetable processing technology.
Course Content
The composition of fruits and vegetables and the causes of spoilage, cold storage, fruit juice processing techniques, preservation of fruits and vegetables by drying and canning, tomato paste, jam, and marmalade processing technologies.
Course Precondition
not
Resources
Fruit and Vegetable Processing Technology 1. and 2. volume (book)
Notes
Lecture slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines the composition of fruits and vegetables and the factors that cause spoilage. |
| LO02 | Understands the technique of preserving fruits and vegetables in cold conditions. |
| LO03 | Knows the processing technique for fruit juice. |
| LO04 | Defines the preservation of fruits and vegetables by drying. |
| LO05 | Carries out the preservation of fruits and vegetables by canning. |
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 | The composition of fruits and vegetable | The relevant topic should be studied from lecture notes and reference sources. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 2 | Deterioration factors and mechanisms | The relevant topic should be read from lecture notes and reference sources. | Öğretim Yöntemleri: Tartışma, Anlatım, Soru-Cevap |
| 3 | Cold storage techniques | The relevant topic should be read from lecture notes and reference sources. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 4 | Pre-processing steps in fruit juice processing | The relevant topic should be read from lecture notes and reference sources. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 5 | Processes applied to the mash in fruit juice processing | The relevant topic should be read from lecture notes and reference sources. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 6 | Pressing, clarification, and filtration techniques in fruit juice processing | The relevant topic should be read from lecture notes and reference sources. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 7 | Concentration techniques in fruit juice processing | The relevant topic should be read from lecture notes and reference sources. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 8 | Mid-Term Exam | Studying the topics up to the exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Preliminary preparation processes of fruits and vegetables | The relevant topic should be read from lecture notes and reference sources. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 10 | The application of canning technology to fruits and vegetables | The relevant topic should be read from lecture notes and reference sources. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 11 | Canning technology | The relevant topic should be read from lecture notes and reference sources. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 12 | Tomato paste processing technology | The relevant topic should be read from lecture notes and reference sources. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 13 | Jam and marmalade processing technology | The relevant topic should be read from lecture notes and reference sources. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 14 | Drying technology | The relevant topic should be read from lecture notes and reference sources. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 15 | Freezing technology | The relevant topic should be read from lecture notes and reference sources. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 16 | Term Exams | Preparing for the exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Preparing for the exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 15 | 2 | 30 |
| Out of Class Study (Preliminary Work, Practice) | 15 | 2 | 30 |
| 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) | 82 | ||
| Total Workload / 25 (h) | 3,28 | ||
| ECTS | 3 ECTS | ||