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
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Have knowledge about the composition of fruits and vegetables. 2) Have knowledge about preparing fruits and vegetables for production. 3) Have knowledge about the properties of fruits and vegetables to be used in canning. 4) Have knowledge about all stages of canning production. 5) Have general information about tomato paste and ketchup production. 6) Have knowledge about the production of jam and marmalade. Learn dried fruits and vegetables. 7) Learn dried fruits and vegetables.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	yok
COURSE DEFINITION	With this course, students; It is aimed to gain the necessary competencies in subjects such as the main characteristics of fruits and vegetables, canning, fruit juice, tomato paste, jam-marmalade production and preservation of fruits and vegetables by various methods.
COURSE CONTENTS	WEEK TOPICS 1st Week Compositions of Fruits and Vegetables 2nd Week Causes of spoilage of fruits, vegetables and products 3rd Week Storage conditions of different fruits and vegetables, Cold storage of fruits and vegetables, Storage in controlled atmosphere 4th Week Freezing preservation methods of various fruits and vegetables, changes that occur during freezing preservation. 5th Week Pre-treatments applied to Fruits and Vegetables 6th Week Canned production technology 7th Week Production of various fruit and vegetable preserves 8th Week Mid-term Exam 9th Week Tomato paste and ketchup production technology 10th Week Clear and cloudy juice production technology, spoilages and storage conditions 11th Week Jam and marmalade production technology 12th Week Drying of fruits and vegetables, drying methods 13th Week Deterioration in dried products, storage conditions 14th Week General revision and exam preparation
RECOMENDED OR REQUIRED READING	Cemeroğlu, B.,2009,Meyve ve Sebze İşleme Teknolojisi I-II. Megep Kaynakları.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Assignment 1 20 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 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 Total Workload / 30 5 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No