1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. ÇAL VOCATIONAL SCHOOL
  3. FOOD PROCESSING DEPARTMENT
  4. 515 FOOD TECHNOLOGY
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GIT 225FRUIT AND VEGETABLE TECHNOLOGY2 + 13rd Semester4

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective The students gain sufficient knowledge and experience in the processing and evaluation of fruits and vegetables.
Course Content Some biological, physical and chemical properties of fruits and vegetables, Production technologies of fruit juice, nectar and beverages, Processing of tomato products, Tomato paste production technology, Concentration of fruit and vegetable juices, Calculation of pasteurization and sterilization values ​​in heat treatment, Production of canned products, Jam and marmalade production technology, cold and freeze preservation technology, drying technology of fruits and vegetables.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Gains general knowledge in fruit and vegetable industry.
2Learns the fruit-vegetable composition and variability.
3Learns the processing process variables.
4Learns the information about the storage of fruit and vegetable products and their legislation.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16
LO 001                
LO 002                
LO 003                
LO 004                
Sub Total                
Contribution0000000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Mid-terms12626
Final examination13636
Total Work Load

ECTS Credit of the Course





104

4
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1BEDRİYE DAVULCU TÜMER


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GIT 225 FRUIT AND VEGETABLE TECHNOLOGY 2 + 1 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer BEDRİYE DAVULCU TÜMER btumer@pau.edu.tr ÇAMYO B0002 %70
Goals The students gain sufficient knowledge and experience in the processing and evaluation of fruits and vegetables.
Content Some biological, physical and chemical properties of fruits and vegetables, Production technologies of fruit juice, nectar and beverages, Processing of tomato products, Tomato paste production technology, Concentration of fruit and vegetable juices, Calculation of pasteurization and sterilization values ​​in heat treatment, Production of canned products, Jam and marmalade production technology, cold and freeze preservation technology, drying technology of fruits and vegetables.
Topics
WeeksTopics
1 Importance of fruits and vegetables in food nutrition
2 Biological, chemical and physical properties of fruit and vegetables
3 Production technologies of fruit vegetable juice and nectar
4 Process of tomato products
5 Tomato paste production
6 Tomato paste production
7 Concentration of fruit and vegetable juices
8 Calculation values of pasteurization and sterilization norms in heat treatments
9 Production of canned foods
10 Production technologies of jam and marmelade
11 Technologies of freze and cold preservation
12 Technologies of freze and cold preservation
13 Homework presentations
14 Drying technologies of fruit and vegetables
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes