Drying and Freezing Technology
Horticultural Crops
Faculty of Agriculture
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Drying and Freezing Technology | ZBB313 | Elective | Bachelor's degree | 3 | Fall | 3 |
Name of Lecturer(s)
Prof. Dr. Mehmet Ufuk KASIM
Learning Outcomes of the Course Unit
1) sdKnows the concepts used in drying technology.
2) Describes the factors affecting drying
3) Describes drying methods
4) Lists the advantages and disadvantages of frozen foods
5) Knows freezing methods
6) Describes the storage and packaging of frozen and dried foods.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | ||
| Learning Outcomes | ||||||||||||
| 1 | No relation | No relation | No relation | No relation | No relation | No relation | Low | No relation | Low | Low | Low | |
| 2 | No relation | No relation | No relation | No relation | No relation | No relation | Middle | No relation | Middle | No relation | No relation | |
| 3 | No relation | No relation | No relation | No relation | No relation | No relation | Middle | No relation | Middle | No relation | No relation | |
| 4 | No relation | No relation | No relation | No relation | No relation | No relation | Middle | No relation | Middle | No relation | No relation | |
| 5 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | |
| 6 | No relation | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Drying of foods, drying methods, drying machines, storage, evaluation and marketing of dry foods. Freezing of food, freezing, freezing methods, storage and thawing of frozen food. Preservation of fruits and vegetables in cold and frozen conditions, cold and frozen storage of meat and fish products, cold preservation of milk and dairy products, preservation of other foods in cold and frozen conditions
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required