Information Package / Course Catalogue
Fruit and Vegetable Technology I
Course Code: GT251
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 1
Credit: 4
Lab: 0
ECTS: 5
Objectives of the Course

This course aimed to gain competence to students that stages of preparation for production of fruits and vegetables, canned foods, tomato paste, jams, frozen and dried fruits and vegetables production according to Turkish Food Codex and Standards

Course Content

Production of fruits and vegetables for the preparation of pre-processing, canned, tomato paste, jam, frozen and dried fruit and vegetable production

Name of Lecturer(s)
Assoc. Prof. Engin YARALI
Learning Outcomes
1.Comprehend the preparation and pre-processing of fruits and vegetables
2.Knows the production of canned food
3.Knows the production of tomato paste
4.Knows the production of jam
5.Knows the frozen fruit-vegetable production
6.Knows the dried fruit-vegateble production
Recommended or Required Reading
1.Meyve ve Sebze İşleme Teknolojisi Cilt 1.Prof.Dr.Bekir Cemeroğlu. 2011. Nobel Yay.
2.Lecturer Notes (Öğr.Gör.Dr.Engin YARALI)
Weekly Detailed Course Contents
Week 1 - Theoretical
Composition of Fruits and Vegetables
Week 1 - Practice
Factors Affecting the Composition of Fruits and Vegetables
Week 2 - Theoretical
Causes and Microbiology of Spoilage of Fruits and Vegetables
Week 2 - Practice
Chemical and Microbiological Spoilage in Fruits and Vegetables
Week 3 - Theoretical
Pretreatments of Fruits and Vegetables. Washing. Sorting and Classification - Stem and Head/Tip Removal - Core Removal
Week 3 - Practice
Researching of the methods of peeling
Week 4 - Theoretical
Pre-processes for the production of canned foods-Filling fluid preparation
Week 4 - Practice
The preparation of filling fluid
Week 5 - Theoretical
Canned filling and capping-Pasteurization
Week 5 - Practice
Examination of canned pasteurization machines
Week 6 - Theoretical
Pre-process for the tomato paste production-Production of pulp
Week 6 - Practice
The properties of pulp
Week 7 - Theoretical
Production of pulp-Concentration of tomato paste
Week 7 - Practice
The pulp machines
Week 8 - Theoretical & Practice
Filling and capping of tomato paste-Heat process (Midterm exam)
Week 9 - Theoretical
Pre-process for jam production-Cooking process
Week 9 - Practice
The tomato paste cooking machines
Week 10 - Theoretical
Cooking process-Cooling and filling
Week 10 - Practice
Critical points in jam production
Week 11 - Theoretical
Cooling Process. Pre-process for frozen fruit-vegetables foods
Week 11 - Practice
The machines for frozen foods
Week 12 - Theoretical
Frozen methods of fruits and vegetables
Week 12 - Practice
The freezing methods
Week 13 - Theoretical
Pre-process for raw material of dried fruits-vegetables foods
Week 13 - Practice
Pre-process for dried fruit and vegatables
Week 14 - Theoretical
Drying methods for fruits and vegetables
Week 14 - Practice
The quality of dried fruit and vegetables
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory301442
Lecture - Practice101414
Assignment40416
Reading401040
Quiz1011
Midterm Examination1314
Final Examination1314
TOTAL WORKLOAD (hours)121
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
OÇ-1
5
5
5
4
OÇ-2
5
5
5
4
OÇ-3
5
5
5
4
OÇ-4
5
5
5
4
OÇ-5
5
5
5
4
OÇ-6
5
5
5
4
Adnan Menderes University - Information Package / Course Catalogue
2026