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
GM107	Meyve Ve Sebzelerin Kurutularak Dayandırılması	Elective	1	1	6

Level of Course Unit

Second Cycle

Objectives of the Course

Drying of friut and vegetables and teaching the dried fruit and vegetable technology

Name of Lecturer(s)

Doç. Dr. ÖZLEM ÇAKIR

Learning Outcomes

1	The students are able to improve themselves in their field of study
2	to be able to internalize academical thinking skills
3	to be able to explain scientific research procedure
4	to be able to follow scientific and academic studies related to study field
5	to be able to prepare a term paper based related to a problem that is identified in their field of study.
6	to be able to explain how to get the paper about their field of study.
7	Laboratuvar güvenliği hakkında bilgi edinir
8	Laboratuvar deneyimi kazanır
9	Temel gıda analizlerini uygular
10	Temel gıda analiz tekniklerini öğrenir
11	Elde ettiği sonuçları yorumlayabilir
12
13	Learning the importance of texture in foods

Mode of Delivery

Normal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

1.History of drying 2. The basis principles of drying 3. Spoilage microorganisms 4. Water activity and methods of measuring water activity 5. Sorption isoterms 6. The methods of drying 7. The changes during drying process and packaging and storage of products 8.Preliminary procedures to be applied 9. Packaging and storage 10. Changes in storage 11. Mass balances in drying process 12. Semi dried fruits and vegetables

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	History of drying	Subject Text
2	The theory of drying	Subject Text
3	The microorganisms that make spoilage	Subject Text
4	Water activity and the methods of measuring water activity	Subject Text
5	Sorption isoterms	Subject Text
6	The methods of drying	Subject Text
7	The changes during drying process	Subject Text
8	Midterm exam
9	The pretreatments of drying	Subject Text
10	The pretreatments of drying	Subject Text
11	Packaging and storage of dried products	Subject Text
12	Packaging and storage of dried products	Subject Text
13	Stress-relaxation tests	Subject Text
14	Mass equivalence	Subject Text
15	Consuming facility of dried products Semi dried fruits and vegetables	Subject Text

Recommended or Required Reading

Textbooks: 1. Cemeroğlu, B., Özkan, M., Karadeniz, F., Yemenicioğlu, A., 2004. “Meyve ve Sebze İşleme Teknolojisi”, 1. Cilt, Editör: Cemeroğlu, B. Gıda Teknolojisi Derneği Yayınları, Ankara. 2. Cemeroğlu, B., Özkan, M.,Karadeniz, F., 2004. “Meyve ve Sebze İşleme Teknolojisi”, 2. Cilt, Editör: Cemeroğlu, B. Gıda Teknolojisi Derneği Yayınları, Ankara.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	30	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	70	100
SUM		100
Term (or Year) Learning Activities		30
End Of Term (or Year) Learning Activities		70
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
Team/Group Work	5	6	30
Individual Study for Mid term Examination	1	18	18
Individual Study for Final Examination	1	19	19
Reading	14	3	42
Performance	14	4	56
TOTAL WORKLOAD (hours)			168

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4
LO1	5
LO2	5	5
LO3	5		5
LO4	5			5
LO5	5
LO6	5
LO7	5
LO8	5
LO9	5
LO10	5
LO11	5
LO12	5
LO13	5

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