PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GIT 210	CANNING TECHNOLOGY	2 + 0	3rd Semester	3

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Elective
Course Objective	The basic technological processes in canning technology in the food industry to students, preservation methods and canned heat treatment to obtain basic information about the application.
Course Content	The pre-treatment applied in the production of canning, pasteurization and used equipment, sterilization and used equipment, Cold point and the importance of Physical and Chemical Analyses in canned food, the analysis applied to the evaluation of the quality of canned food, fruit preserves production methods, Vegetables, preserved production methods, meat and canned fish production methods
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	the conservation principles of fruits and vegetables using thermal process and the deterioration that may occur during processing and after processing

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	2	28
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Mid-terms	1	16	16
Final examination	1	20	20
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student