| 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) 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 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 |
|---|
| 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 |
|
| 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(%) |
|---|
| 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 |
|
| 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 |
| | |
