TYPE OF COURSE UNIT | Elective Course |
LEVEL OF COURSE UNIT | Associate Degree |
YEAR OF STUDY | - |
SEMESTER | - |
NUMBER OF ECTS CREDITS ALLOCATED | 5 |
NAME OF LECTURER(S) | Assistant Professor Serhat Koçoğlu
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LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students; 1) Evaluate physical, chemical and sensorial quality properties of fresh fruits/vegetables. 2) Evaluate physical, chemical and sensorial quality properties of juice. 3) Evaluate physical, chemical and sensorial quality properties of tomato paste/ ketchup . 4) Understand quality defects of fruits/vegetables products. 5) Can develop new techniques to eliminate quality defects in fruits/vegetables processing.
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MODE OF DELIVERY | Face to face |
PRE-REQUISITES OF THE COURSE | No |
RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
COURSE DEFINITION | THIS IS THE COURSE IN WHICH BASIC TESTS ON FRUITS AND VEGETABLES ARE TAUGHT. |
COURSE CONTENTS | WEEK | TOPICS |
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1st Week | Tools and equipment used in the laboratory | 2nd Week | Fruit and vegetable ingredients | 3rd Week | Quality crıterıa | 4th Week | Weight, height brix determınatıon | 5th Week | Determination of fruit flesh hardness, pH, titratable acıdity | 6th Week | Determination of moisture and ash | 7th Week | Oil analysis | 8th Week | Mid-term Exam | 9th Week | Determination of moisture and ash | 10th Week | Fruit juice analysis | 11th Week | Ascorbic acıd determination and clarification tests | 12th Week | Detection of microbiological findings with a microscope | 13th Week | Sensory analysis on dried fruits and vegetables | 14th Week | General review |
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RECOMENDED OR REQUIRED READING | Prof.Dr.Sıdıka Bulduk, (2007), Food Technology, 4th Edition, Detay Publishing. Ünüvar, Ş., (2007), Food / Nutrition Technology, Nobel Publications. |
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Discussion,Questions/Answers |
ASSESSMENT METHODS AND CRITERIA | | Quantity | Percentage(%) |
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Mid-term | 1 | 40 | Total(%) | | 40 | Contribution of In-term Studies to Overall Grade(%) | | 40 | Contribution of Final Examination to Overall Grade(%) | | 60 | Total(%) | | 100 |
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ECTS WORKLOAD |
Activities |
Number |
Hours |
Workload |
Midterm exam | 1 | 2 | 2 | Preparation for Quiz | 0 | 0 | 0 | Individual or group work | 14 | 4 | 56 | Preparation for Final exam | 1 | 12 | 12 | Course hours | 14 | 3 | 42 | Preparation for Midterm exam | 1 | 12 | 12 | Laboratory (including preparation) | 0 | 0 | 0 | Final exam | 1 | 2 | 2 | Homework | 1 | 24 | 24 | Total Workload | | | 150 |
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Total Workload / 30 | | | 5 |
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ECTS Credits of the Course | | | 5 |
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LANGUAGE OF INSTRUCTION | Turkish |
WORK PLACEMENT(S) | No |
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