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MEYVE VE SEBZE TEKNOLOJİSİ DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GKP206	MEYVE VE SEBZE TEKNOLOJİSİ	4	3	3	4

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
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	-