Bayburt University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GM310B	Beverage Technology	Compulsory	3	6	3

Level of Course Unit

First Cycle

Objectives of the Course

The objective of this course is to teach the production methods of fruit and vegetable juices, nectars and concentrated fruit juices.

Name of Lecturer(s)

Doç. Dr. Özlem ÇAKIR

Learning Outcomes

1	Provides information about Fruit of water legislation and the properties of fruits and vegetables
2	Provides information on the preparation of processed fruits
3	Gives information about the production of fruit juice.
4	Has information about Packaging for consumption of fruit juices and nectars
5	Gives information about the production of vegetable juice.
6	Provides information about how to face life and all of this information and how to use out of date.
7

Mode of Delivery

Normal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Compositions of fruits; Basic principles of techniques used in the processing and preservation of fruits and their products; Basic principles of fruit and vegetable juice processing; Preparation of fruit juices, nectars and concentrated fruit juice by conventional and modern techniques; Equipments used in the processing of fruit juices; Preparation and packaging of fruit and vegetable juices.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Definitions of fruit juices, fruit ratio, legal rules and specifications, legal sactions, descriptions of RSK values
2	Classification of fruits in terms of fruit juice production methods, pretreatmants
3	Mash processing
4	Clear fruit juice production technology, pressing and pressing machines
5	Alternative methods for fruit juice extraction
6	Dearomatization of fruit juices and aroma concentrate production
7	Enzymatic fermentation of fruit juices
8	Midterm
9	Clarification of fruit juices, clarification aids
10	Filtration of fruit juices, reamer types, ultrafiltration
11	Fruit juice concentration methods, storage methods of concentrates
12	Fruit puree production line
13	Reconstitution of fruit juice concentrates
14	Nectar production from fruit puree
15	Nectar production from fruit puree

Recommended or Required Reading

Meyve ve Sebze Teknolojisi (Meyve ve Sebze Suyu Üretim Teknolojisi), J. Acar, V. Gökmen, Hacettepe Üniversitesi Mühendislik Fakültesi Yayınları, Cilt 1, 2000. Meyve ve Sebze İşleme Teknolojisi, 1. cilt, B. Cemeroğlu (editor), 2004.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	2	2
Attending Lectures	14	2	28
Laboratory	14	2	28
Self Study	10	1	10
Individual Study for Mid term Examination	10	1	10
Individual Study for Final Examination	12	1	12
TOTAL WORKLOAD (hours)			91

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6
LO1	3	4	3	4	3	3
LO2	4	4	4	4	4	4
LO3	3	4	2	3	3	4
LO4	4	4	4	2	4	4
LO5	3	3	2	4	4	4
LO6	4	2	4	2	3	3
LO7	3	3	3	4	3	3

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High