FRUIT AND VEGETABLE TECHNOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GKP206	FRUIT and VEGETABLE TECHNOLOGY	4	3	3	4

GENERAL INFORMATION
Language of Instruction :	Türkçe
Level of the Course Unit :	ÖNLİSANS, TYY: + 5.Düzey, EQF-LLL: 5.Düzey, QF-EHEA: Kısa Düzey
Type of the Course :	Zorunlu
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Dr.Öğr.Üyesi NEGİN AZARABADİ
Instructor(s) of the Course Unit	Öğr.Gör. EZGİ GENÇ YILMAZ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Bu dersin amacı; meyve- sebze kimyası ve meyve-sebze ürünleri üretimi hakkında temel bilgi vermektir.
Contents of the Course Unit:	Bu ders meyve ve sebzelerin bileşimi, meyve ve sebze ürünlerinin bozulma nedenleri, meyve ve sebzelerin depolanması ve muhafaza tekniklerini kapsamaktadır.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Meyve-Sebze kimyası hakkında genel bilgileri kavrar.
Meyve-Sebze ürünleri hakkındaki bilgileri kavrar.
Meyve-Sebze ve ürünlerinde meydana gelen bozulmaları bilir.
Meyve-Sebze ürünlerinin üretimleri hakkında bilgi sahibi olur.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literatür araştırması	Meyve ve sebzelerin bileşimi- Major bileşenler	Anlatım, Soru-Cevap
2	Literatür araştırması	Meyve ve sebzelerin bileşimi- Minör bileşenler	Anlatım, Soru-Cevap
3	Literatür araştırması	Meyve, sebze ve ürünlerinde bozulma nedenleri	Anlatım, Soru-Cevap
4	Literatür araştırması	Meyve, sebze ve ürünlerinde mikrobiyolojik bozulmalar	Anlatım, Soru-Cevap
5	Literatür araştırması	Meyve ve sebzelerin soğukta depolanması ve dondurarak muhafazası	Anlatım, Soru-Cevap
6	Literatür araştırması	Konserve üretim teknolojisi	Anlatım, Soru-Cevap
7	Literatür araştırması	Meyve ve sebze konservelerinde bozulmalar	Anlatım, Soru-Cevap
8	-	ARA SINAV	-
9	Literatür araştırması	Salça üretim teknolojisi	Anlatım, Soru-Cevap
10	Literatür araştırması	Ketçap üretim teknolojisi	Anlatım, Soru-Cevap
11	Literatür araştırması	Berrak ve bulanık meyve suyu üretim teknolojisi	Anlatım, Soru-Cevap
12	Literatür araştırması	Reçel ve marmelat üretim teknolojisi	Anlatım, Soru-Cevap
13	Literatür araştırması	Meyve ve sebzelerin kurutulması	Anlatım, Soru-Cevap
14	Literatür araştırması	Kurutulmuş ürünlerde meydana gelen bozulmalar, depolama koşulları	Anlatım, Soru-Cevap
15	-	Genel tekrar	Soru-Cevap
16	-	FİNAL	-
17	-	FİNAL	-

SOURCE MATERIALS & RECOMMENDED READING

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It determines the risk by understanding the food regulations and legislation conditions.			2
2	Analyze the characteristic properties of food components.	0
3	They can take samples effectively, collect data through experimentation and analysis.	0
4	Performs microbiological analysis of foods.	0
5	Gains the ability to interpret and evaluate the data obtained.	0
6	They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Uses basic technical knowledge in basic mathematics and science subjects.						5
2	Has knowledge about food products and ingredients and uses this information in food processing.						5
3	Uses knowledge by doing research with different and up-to-date techniques in the field of food.						5
4	In the field of food, it adopts professional ethics and general moral values.						5
5	Uses food-related microbiological terms.	0
6	Gain knowledge of technology and preservation techniques in the field of food.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.					4
2	They take responsibility in the fields of production and/or R&D in the food industry.					4
3	They use information resources related to food safety and production technologies.						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.						5
2	Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.	0
3	Uses basic devices and related technologies related to the field in food laboratories.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.						5
2	They take part in food hygiene practices.				3
3	She/He takes part in teamwork or works individually within her responsibilities.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It is aware of the necessity of lifelong learning.						5
2	Maintains, develops and uses professional and academic developments in the field by renewing herself/himself						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can prepare presentations by using information technologies effectively.					4
2	Uses visual, written and verbal communication effectively.				3
3	Have foreign language knowledge to follow current studies related to the field.	0
4	Uses information and communication technologies at the basic level required by the field.			2
5	She/He can take part in team work related to her field.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	May take responsibility for observing professional ethics in the field.						5
2	They can take part in the production and quality determination of various food products.						5
3	May have competency in the evaluation of food hygiene and sanitation.					4
4	They can take part in the follow-up and implementation of food legislation.				3

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Ders	14	3	42
Derse Ön Hazırlık ve Ders Sonrası Pekiştirme	13	3	39
Arazi Çalışması	0	0	0
Grup Çalışması / Ödevi	0	0	0
Laboratuvar	0	0	0
Okuma	0	0	0
Ödev	0	0	0
Proje Hazırlama	0	0	0
Seminer	0	0	0
Staj	0	0	0
Teknik Gezi	0	0	0
Web Tab. Öğrenme	0	0	0
Uygulama	0	0	0
Yerinde Uygulama	0	0	0
Mesleki Faaliyet	0	0	0
Sosyal Faaliyet	0	0	0
Tez Hazırlama	0	0	0
Alan Çalışması	0	0	0
Rapor Yazma	0	0	0
Final Sınavı	1	1	1
Final Sınavı Hazırlığı	14	1	14
Ara Sınav	1	1	1
Ara Sınav Hazırlığı	0	0	0
Kısa Sınav	2	2	4
Kısa Sınav Hazırlığı	0	0	0
TOPLAM	45	0	101