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COURSE UNIT TITLECOURSE UNIT CODESEMESTERTHEORY + PRACTICE (Hour)ECTS
ANALYSIS OF FRUIT AND VEGETABLE PRODUCTS KMS307 - 2 + 0 5

TYPE OF COURSE UNITElective Course
LEVEL OF COURSE UNITAssociate Degree
YEAR OF STUDY-
SEMESTER-
NUMBER OF ECTS CREDITS ALLOCATED5
NAME OF LECTURER(S)-
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.
MODE OF DELIVERYFace to face
PRE-REQUISITES OF THE COURSENo
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS
WEEKTOPICS
1st Week Visual Analysis of Fresh Fruit/Vegetables
2nd Week Some Basic Chemical Analysis of Fresh Fruit Vegetables
3rd Week Some Basic Chemical Analysis of Fresh Fruit Vegetables
4th Week Analysis in Canned Fruits/Vegetables (Sensorial and Physical Analysis)
5th Week Analysis in Canned Fruits/Vegetables (Chemical Analysis)
6th Week Fruit Juice Analysis (Packaging, Sensory, Physical Analysis)
7th Week Fruit Juice Analysis (Chemical Analysis)
8th Week MIDTERM
9th Week Physical, Chemical and Sensory Analysis in Dried and Frozen Fruits Vegetables
10th Week Pickle Analysis
11th Week Jam and Marmalade Analysis
12th Week Ketchup and Tomato Paste Analysis
13th Week Vinegar Analysis
14th Week Exam Preparation
15th Week FINAL EXAM
RECOMENDED OR REQUIRED READINGProf.Dr.Sıdıka Bulduk, (2007), Gıda Teknolojisi, 4. Baskı, Detay Yayıncılık.
Ünüvar, Ş., (2007), Gıda/ Besin Teknolojisi, Nobel Yayınları.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODSLecture,Discussion,Questions/Answers
ASSESSMENT METHODS AND CRITERIA
 QuantityPercentage(%)
Mid-term130
Assignment120
Total(%)50
Contribution of In-term Studies to Overall Grade(%)50
Contribution of Final Examination to Overall Grade(%)50
Total(%)100
ECTS WORKLOAD
Activities Number Hours Workload
Midterm exam122
Preparation for Quiz000
Individual or group work14570
Preparation for Final exam12424
Course hours14228
Preparation for Midterm exam11212
Laboratory (including preparation)000
Final exam122
Homework11212
Total Workload150
Total Workload / 305
ECTS Credits of the Course5
LANGUAGE OF INSTRUCTIONTurkish
WORK PLACEMENT(S)No
  

KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)
LO1LO2LO3LO4LO5
K1         
K2         
K3         
K4         
K5         
K6         
K7         
K8         
K9         
K10         
K11         
K12         
K13         
K14