Kocaeli University / European Credit Transfer System (ECTS)

Name of Lecturer(s)

Assistant Prof. Dr. Nur DEDE
Assistant Prof. Dr. Semin Özge KESKİN
Lecturer Halit Sinan ÇETİN
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ

Learning Outcomes of the Course Unit
Program Competencies-Learning Outcomes Relation

Learning Outcomes of the Course Unit

1) Explain the structure and components of fruits and vegetables and their importance in human nutrition.
2) Describe spoilage and to get under control techniques which occur in fruits and vegetables and their products.
3) List preservation techniques of fruits and vegetables.
4) Explain the procesing techniques of fruits, vegetables and their products.
5) List the pre-treatments applied in preservation and procesing of fruits and vegetables.
6) Explain fruit and vegetable processing technologies (canning, sauce production, fruit and vegetables juice and nectar, jam and marmalade and drying technologies etc.).
7) List properties of auxiliary product and food additives in fruits and vegetables processing technology.
8) List suitable conditions of food regulations in fruits and vegetables processing technology.

Program Competencies-Learning Outcomes Relation

		Program Competencies
		1	2	3	4	5	6	7
Learning Outcomes
	1	No relation	No relation	High	Low	No relation	No relation	Low
	2	Middle	Middle	Middle	Middle	Low	Middle	High
	3	No relation	Middle	Middle	No relation	High	High	High
	4	Low	Middle	Middle	Middle	High	High	High
	5	Middle	Middle	Low	Middle	Middle	Middle	High
	6	Middle	Middle	Middle	Middle	High	High	High
	7	No relation	No relation	Middle	Low	No relation	No relation	High
	8	Middle	Middle	No relation	High	High	High	High

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

Food Additives , Food Legislation , Food Industry Machinery

Course Contents

This course includes structure and components of fruits and vegetables and their importance in nutrition, spoilage of fruits and vegetables and their products (enzymatic and non-enzymatic, microbiological and chemical deteriorations), general principles of fruit and vegetable processing and pre-treatment applied in practice, canning and drying of fruits and vegetables and production of tomato sauce, fruit and vegetables juice, jam and marmalade.

Weekly Schedule

1) Structure and components of fruits and vegetables and their importance in human nutrition.
2) Spoilages seen in fruits and vegetables and their products (enzymatic and non-enzymatic (physical / chemical) deteriorations and microbiological deteriorations).
3) Physical and chemical preservation methods of fruits and vegetables and priciples of these preservation techniques.
4) Canning technology.
5) Canning technology.
6) Canning technology.
7) Jam and marmalade technology.
8) Midterm examination/Assessment
9) Jam and marmalade technology.
10) Process of tomato products and sauce production technology.
11) Fruit and vegetables juice technology.
12) Fruit and vegetables juice technology.
13) Concentration of fruit and vegetables juice.
14) Drying technology of fruits and vegetables.
15) Drying technology of fruits and vegetables.
16) Final examination

Planned Learning Activities and Teaching Methods

1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving

Assessment Methods and Criteria

Contribution of Semester Studies to Course Grade

50%

		Number	Percentage
Semester Studies	Midterm Examination	1	70%
Semester Studies	Other(s)	1	30%

Contribution of Final Examination to Course Grade

50%

Total

100%

Language of Instruction

Turkish

Work Placement(s)

Not Required

Course Unit Title	Course Unit Code	Type of Course Unit	Level of Course Unit	Year of Study	Semester	ECTS Credits
Processing Technology of Fruits and Vegetables	GTP202	Compulsory	Associate degree	2	Spring	6