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 :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEGİN AZARABADİ
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course; To give basic information about fruit-vegetable chemistry and production of fruit-vegetable products.
Contents of the Course Unit:	This course covers composition of fruits and vegetables, causes of deterioration of fruit and vegetable products, storage and preservation techniques of fruits and vegetables.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Comprehends general information about fruit-vegetable chemistry.
Comprehends information about fruit-vegetable products.
Knows the deterioration of fruits-vegetables and their products.
Gains knowledge about the production of fruit-vegetable products.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature research	Composition of fruits and vegetables Carbohydrates, lipids, vitamins, mineral substances, acids	Lecture, Question and Answer
2	Literature research	Composition of fruits and vegetables, phenolic substances, coloring agents, enzymes, flavor and food additives	Lecture, Question and Answer
3	Literature research	Causes of spoilage of fruits, vegetables and products	Lecture, Question and Answer
4	Literature research	Microbiological changes; Causes of spoilage of fruits, vegetables and products	Lecture, Question and Answer
5	Literature research	Cold storage of fruits and vegetables and freeze storage	Lecture, Question and Answer
6	Literature research	Canned production technology, pre-treatments applied to canning technology	Lecture, Question and Answer
7	Literature research	Production of various fruit and vegetable canned food, spoilage of fruit and vegetable canned food	Lecture, Question and Answer
8	-	MID-TERM EXAM	-
9	Literature research	Tomato paste production technology, quality elements of tomato paste	Lecture, Question and Answer
10	Literature research	Ketchup production and the substances used in production and their qualities	Lecture, Question and Answer
11	Literature research	Clear and cloudy juice production technology, spoilage and storage conditions	Lecture, Question and Answer
12	Literature research	Jam and marmalade production technology	Lecture, Question and Answer
13	Literature research	Drying of fruits and vegetables, drying methods, factors affecting drying speed, final processes applied to dried fruits	Lecture, Question and Answer
14	Literature research	Spoilage occurring in dried products, storage conditions	Lecture, Question and Answer
15	-	An overview	Question and Answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Cemeroğlu B. 2004. Meyve ve Sebze İşleme Teknolojisi (I. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara
Cemeroğlu B. 2004. Meyve ve Sebze İşleme Teknolojisi (II. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara.
Acar, J., Gökmen, V. 2005. Meyve ve Sebze İşleme Teknolojisi Cilt 1- Meyve ve Sebze Suları Üretimi, Hacettepe Üniversitesi Yayınları.
Acar, J., Gökmen, V. 2005. Meyve ve Sebze İşleme Teknolojisi Cilt 2, Hacettepe Üniversitesi Yayınları.
Cemeroğlu B. 2004. Meyve ve Sebze İşleme Teknolojisi (II. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara.

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)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	3	39
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	14	1	14
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	0	0	0
Short Exam	2	2	4
Preparation for the Short Exam	0	0	0
TOTAL	45	0	101