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Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
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Physiology, Packaging and Storage of Fresh Cut Products | BBY617 | Elective | Doctorate degree | 1 | Fall | 8 |
Prof. Dr. Rezzan KASIM
1) Define the physiology of intact and fresh-cut products
2) Refer to changes in taste and aroma of fresh-cut products
3) View the actual quality of fresh cut product, and estimates the potential quality of the product
4) Examine microbiological changes in fresh-cut products
5) Determine enzymatic changes in fresh-cut products
6) Apply the quality criteria of fresh-cut fruit and vegetables
7) Explain marketing channels of fresh-cut products
Program Competencies | |||||||||
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | ||
Learning Outcomes | |||||||||
1 | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | |
2 | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | |
3 | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | |
4 | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | |
5 | No relation | No relation | No relation | No relation | No relation | High | No relation | No relation | |
6 | No relation | No relation | No relation | No relation | No relation | High | No relation | No relation | |
7 | No relation | No relation | No relation | No relation | No relation | High | No relation | No relation |
Face to Face
None
Not Required
This course includes Introduction of fresh-cut product technology, fresh-cut products sector in Turkey, the physiology of fresh-cut products, changes in taste and aroma of fresh-cut products, fresh-cut products, enzymatic spoilage, microbiological spoilage of fresh-cut products, fresh-cut products, packaging, storage and marketing.
Contribution of Semester Studies to Course Grade |
50% |
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Contribution of Final Examination to Course Grade |
50% |
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Total | 100% |
Turkish
Not Required