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
G308B2	Fruit and Vegetable Technology	Compulsory	3	6	4

Level of Course Unit

First Cycle

Objectives of the Course

To explain the fruit and vegetable processing technologies and laboratory controls and analysis methods of the processed fruit and vegetable products.

Name of Lecturer(s)

Doç. Dr. Özlem ÇAKIR

Learning Outcomes

1	To understand the importance of fruit and vegetables contents and structure on fruit and vegatable.
2	To learn about industrial fruit and vegetables processes.
3	To understand last product evaluation economically during process application production of high quality fruit and vegetable processing.
4	To learn the basic steps of a process.
5	To learn about safe fruit and vegetable products production.
6	To learn about technological process basics.

Mode of Delivery

Normal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Processing technologies of fruit juices, nectars and drink, processing of tomato products, especially paste processing, concentration techniques of fruit and vegetable juices, calculation of pasteurization and sterilization conditions in heat processing, production of special canned foods, processing of jam and marmelade, principle of cold and frozen storage, freezing and thawing techniques, basic principles of dehydration, drying and dehydration methods for fruit and vegetables

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Cold storage technology
2	Freezing technology
3	Freezing technology
4	Canning Technology
5	Pasteurization and sterilization values and calculations during thermal process
6	Tomato products and tomatopaste production technology
7	Equipments in concentrated product
8	Midterm
9	Fruit juice production (Clear)
10	Fruit juice production ( Pulp)
11	Fruit juice production (Citrus)
12	Drying Technology
13	Drying Technology
14	Jam and Marmelade Production Technology
15	Fruit and vegetable content and structure

Recommended or Required Reading

COURSE BOOK 1. Cemeroğlu, B., Yemenicioğlu, A., Özkan, M., “Meyve ve Sebzelerin Bileşimi ve Soğukta Depolanmaları”, Gıda Teknolojisi Derneği, (2001). 2. Cemeroğlu, B., Karadeniz, F., “Meyve Suyu Teknolojisi”, Gıda Teknolojisi Derneği, (2001). 3. Cemeroğlu, B., Karadeniz, F., Özkan, M., “Meyve ve Sebze İşleme Teknolojisi”, Gıda Teknolojisi Derneği, (2001). BOOKS: 1. Cemeroğlu, B., (ed). ‘Gıda Mühendisliğinde Temel İşlemler’ Gıda Teknolojisi Derneği, (2005). 2.Lopez, A. A complete course in canning and related processes, (1987)

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
Self Study	14	2	28
Individual Study for Mid term Examination	14	3	42
Individual Study for Final Examination	14	1	14
TOTAL WORKLOAD (hours)			115

Contribution of Learning Outcomes to Programme Outcomes

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

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