FRUIT AND VEGETABLE PRODUCTS TECHNOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GDP203	FRUIT AND VEGETABLE PRODUCTS TECHNOLOGY	3	3	3	5

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	Lecturer KÜBRA SAĞLAM
Instructor(s) of the Course Unit	Lecturer NURULLAH ZEKERİYA AKAR
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Students in the food industry, fruit and vegetable processing technology in the basic technological processing, preservation methods, To gain basic information about the additives used in this area, and fruit and vegetable processing technology applied to give the basic laboratory data.
Contents of the Course Unit:	Combinations of fruits and vegetables, storage, canning, tomato paste, jam, jelly and marmalade, and dried as the processing, different processing methods, quality criteria, and prevention of deterioration that may occur during processing and storage methods and processes include fruit juice.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
To understand the basic subjects about occupational, to resolve the requirements of manager in the sector, proactive, the ability to use of the manager and organizational features
To use modern techniques and computational tools, able to develop professional research skills
To use and recognition of machinery, equipment and machines in the food sector, to make simple adjustments of machinery according to product specification
To make and interpreting all of control like chemical, physical, microbiological, sensory and instrumental analysis about producing, ability to be conscious and responsible about system quality control and hygiene
To understand the features of importance on harvesting, processing, packaging, storage and sale, to determine flaw and ability to communicate errors related persons
Ability to teamwork within the discipline and the interdisciplinary and develop self-expression skills

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	The combination of fruit and vegetables, carbohydrates, lipids, vitamins, minerals, acids	-
2	-	Phenolic composition of fruits and vegetables, ingredients, colorants, enzymes are the main ingredients used in fruit and vegetable processing	-
3	-	Fruits, vegetables and causes of degradation products, phenolic distortions Application: fruit and vegetables, sugar analysis	-
4	-	Controlled atmosphere storage of fruits and vegetables in cold storage in different storage conditions of fruit and vegetables Application: Determination of chlorophyll in fruits and vegetables	-
5	-	Freeze preservation of fruits and vegetables preserved by freezing fruit and vegetables applied to changes that occur during the pre-processing application: the determination of fruit and vegetables antosiyonin	-
6	-	Application of various fruits and vegetables, freeze-preservation techniques: fruit and vegetables boiled proficiency test	-
7	-	Technology applied in manufacturing technology, canned, canned, pre-processing, container filling, air extraction and methods	-
8	-	MID-TERM EXAM	-
9	-	Canned closure of containers, fruit and vegetable spoilage konservelerinde Application: canned fruits and vegetables application	-
10	-	Various fruit and vegetable production konservelerinin	-
11	-	Tomato pulp production technology, production of tomatoes, pulbun concentration and packaging	-
12	-	Quality factors in the production of tomatoes Tomato Ketchup and other products produced and the characteristics of the substances used in production editing ketchup recipe, cooking and packaging of ketchup	-
13	-	Major Raw Materials and the preparation of jam and marmalade production technology, and production of pectin, pectin gel formation, the technological properties of pectin, pectin used methods, and preparation of fruits, sugar, acid and other auxiliary materials	-
14	-	drying of fruit and vegetables,application of saving	-
15	-	Preparing for Exam	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

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	The student use this information for understanding the production methods of food production.						5
2	Food products, compounds and additives as some knowledge of the production, use of this information						5
3	Food production and quality control laboratory to assess the results with information obtained.						5
4	Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.						5
5	Food product processing by following the advances of age can participate in R & D activities						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Food business, and laboratory workflow level of computer use in the computer system to follow.						5
2	Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.						5
3	Microbial and chemical analysis of the food sector, which is important for human health risk not come into being following the detection of a food can.						5
4	Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.						5
5	He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches						5
6	Food in general has adopted the moral and ethical values ​​of professional						5
7	Learning and can apply what they learn in the field of food regardless of the display.						5
8	Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Doing research on food technology and security solutions to identify and develop the data he obtained.						5
2	Food production and food security of information resources related to the use area.						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Food Technology in the field of technical education by taking additional uses current techniques and tools.						5
2	Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.						5
3	In order to follow developments in the field of food effectively takes advantage of information technologies.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she determines the risks in a food business and takes precautions						5
2	He/she uses the basic laboratory devices used in the laboratory						5
3	He/she follows the production and keeps records						5
4	He/she plans for food hygiene training and measures of the effectiveness						5
5	Food production and safety line on the team works and works effectively						5
6	Using the basic knowledge of food is related to the field with a given task are executed independently.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she knows the need for lifelong learning and makes its requirements						5
2	He/she follows trainings related to the subject						5
3	Participates in training programs for professional development in the field of food						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother						5
2	He/she follow food fairs, and professional developments in the field						5
3	He/she uses information technologies effectively and prepare presentations						5
4	He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.						5
5	He/she use visually, the effective use of written and oral communication.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she works several food areas of food legislation specified						5
2	He/she follows and implements the legislation related the food industry						5
3	He/she follows decumentation by critical control points and quaity assurance and takes precautions						5
4	He/she prepare food hyhiene education and operation it.						5

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	7	2	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	14	2	28
Project Work	0	0	0
Seminar	7	2	14
Internship	0	0	0
Technical Visit	2	3	6
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	1	10	10
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	10	10
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	48	0	126