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| MGIT2010 | Fruit and Vegetable Technology | 2+2+0 | ECTS:5 | | Year / Semester | Spring Semester | | Level of Course | Short Cycle | | Status | Compulsory | | Department | DEPARTMENT of FOOD PROCESSING | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 2 hours of lectures and 2 hours of practicals per week | | Lecturer | Öğr. Gör. Dr Mehtap ER KEMAL | | Co-Lecturer | Lecturer Dr. Mehtap ER KEMAL, Lecturer Dr. Atiye DEĞİRMENCİ | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | The aim of this course is to provide students with information on subjects such as fruit and vegetable composition, pre-processing stages, fruit juice, canned food, tomato paste, jam-marmalade, vinegar and wine production in accordance with the Turkish Food Codex and TS Standards. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Composition of Fruits and Vegetables
| 8,12 | 1, | | LO - 2 : | Food Preservation Methods
| 8,12 | 1, | | LO - 3 : | Pre-treatments applied to fruits and vegetables
| 8,12 | 1, | | LO - 4 : | Clear fruit juice production
| 8,12 | 1, | | LO - 5 : | Pulp fruit juice production
| 8,12 | 1, | | LO - 6 : | Citrus fruit juice production
| 8,12 | 1, | | LO - 7 : | Canned food production
| | | | LO - 8 : | Paste production
| | 1, | | LO - 9 : | Jam-marmalade production
| | 1, | | LO - 10 : | vinegar production
wine production | | 1, | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| Composition of Fruits and Vegetables
Food Preservation Methods
Pre-treatments applied to fruits and vegetables
Clear fruit juice production
Pulp fruit juice production
Citrus fruit juice production
Canned food production
Tomato paste production
Jam-marmalade production
Vinegar production
Wine production |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Composition of Fruits and Vegetables
| | | Week 2 | Food Preservation Methods
| | | Week 3 | Pre-treatments applied to fruits and vegetables
| | | Week 4 | Clear fruit juice production
| | | Week 5 | Pulp fruit juice production | | | Week 6 | Citrus fruit juice production | | | Week 7 | Concentration of Tomato Paste | | | Week 8 | Canning types, packaging and sterilization processes | | | Week 9 | Mid-term exam | | | Week 10 | Jam -marmalade Production | | | Week 11 | Jam Cooking-Cooling and Filling Process | | | Week 12 | vinegar production | | | Week 13 | wine production | | | Week 14 | Paste production | | | Week 15 | Paste Filling and Closing-Heat Treatment | | | Week 16 | End-of-term exam | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 14.04.2024 | 1 | 50 | | End-of-term exam | 16 | 05.06.2024 | 2 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 2 | 14 | 28 | | Sınıf dışı çalışma | 1 | 14 | 14 | | Laboratuar çalışması | 2 | 14 | 28 | | Arasınav için hazırlık | 2 | 8 | 16 | | Arasınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 4 | 14 | 56 | | Dönem sonu sınavı | 2 | 2 | 4 | | Total work load | | | 147 |
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