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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 513BIOCHEMISTRY IN FRUIT-VEGETABLE PROCESS TECHNOLOGY3 + 02nd Semester7,5

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

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0015555555555555
LO 0025555555555555
Sub Total10101010101010101010101010
Contribution5555555555555

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14684
Mid-terms13030
Final examination13939
Total Work Load

ECTS Credit of the Course






195

7,5
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes