PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 513	BIOCHEMISTRY IN FRUIT-VEGETABLE PROCESS TECHNOLOGY	3 + 0	1st Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate Degree
Course Type	Elective
Course Objective	Learning the basic biochemical constitutes and their properties in fruit and vegetables, biochemical changes during cultivation harvesting, storage, transporting, processing, packaging and preservation of fruits and vegetables and their importance.
Course Content	Morphologic and anatomic structure and chemical composition of fruits and vegetables. Harvesting, classification and packaging of fruits-vegetables.Physical, chemical and biological changes in fruit and vegetable tissue during storage, canning, fruit juice production, drying, freezing and other processing techniques..
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To know biochemistry in terms of knowing the importance of fruit and vegetable technology.
2	To know water and other components in fruits and vegetables to know the general structure and biochemical reactions.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001	5	5	5	5	5	4	5	4			5	5
LO 002	5	5	5	5	5	5	5	5			5	5
Sub Total	10	10	10	10	10	9	10	9			10	10
Contribution	5	5	5	5	5	5	5	5	0	0	5	5

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	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 513	BIOCHEMISTRY IN FRUIT-VEGETABLE PROCESS TECHNOLOGY	3 + 0	1	Turkish	2019-2020 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. SEBAHATTİN NAS	snas@pau.edu.tr		MUH A0197	%

Goals		Learning the basic biochemical constitutes and their properties in fruit and vegetables, biochemical changes during cultivation harvesting, storage, transporting, processing, packaging and preservation of fruits and vegetables and their importance.
Content		Morphologic and anatomic structure and chemical composition of fruits and vegetables. Harvesting, classification and packaging of fruits-vegetables.Physical, chemical and biological changes in fruit and vegetable tissue during storage, canning, fruit juice production, drying, freezing and other processing techniques..

Topics

Weeks	Topics
1	Chemical Composition of Fruits and Vegetables
2	Chemical Composition of Fruits and Vegetables
3	phenolic compounds
4	phenolic compounds
5	Enzymes of fruit and vegetables
6	enzymatic and nonenzmatic browning
7	enzymatic and nonenzmatic browning
8	Midterm Exam
9	respirasyon
10	biosynthesis of ethylene
11	chlorıphyll an carotenoids.
12	degradation of chlorphyll and carotenoids
13	mechanism of tea oxidation
14	organoleptic ghanges

Materials

Materials are not specified.

Resources

Resources	Resources Language
	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

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

Prospective Student