Information Package / Course Catalogue
Fruit and Vegetable Technology
Course Code: GT004
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

This course aims to equip students with the skills to prepare fruits and vegetables for production, and to produce canned goods, tomato paste, jam, frozen and dried fruit and vegetable products, fruit juices, pickles, and vinegar in accordance with the Turkish Food Codex and TS Standards.

Course Content

Preliminary processing of fruits and vegetables for production, canning, tomato paste, jam, frozen and dried fruit and vegetable production, fruit and vegetable juice production, fruit nectar production, pickle production, vinegar production.

Name of Lecturer(s)
Learning Outcomes
1.Understand the process of preparing fruits and vegetables for production and the preliminary processes involved.
2.Knows and applies how to produce canned goods, tomato paste, jams, and marmalades.
3.Knows and applies the processes involved in frozen and dried fruits and vegetables.
4.Knows how to produce fruit juice, fruit nectar, etc.
5.Knows and applies how to produce pickles and vinegar.
Recommended or Required Reading
1.Fruit and Vegetable Processing Technology Volume 1. Prof. Dr. Bekir Cemeroğlu. 2011. Nobel Publishing.
2.Fruit and Vegetable Processing Technology Volume 2. Prof. Dr. J. Acar, Prof. Dr. V. Gökmen. 2011. Nobel Publishing.
3.Fruit and Vegetable Processing Technology, Volume 2. Prof. Dr. B. Cemeroğlu. 2011. Nobel Publishing.
Weekly Detailed Course Contents
Week 1 - Theoretical
Composition of fruits and vegetables
Week 1 - Practice
Examining different types of fruits and vegetables.
Week 2 - Theoretical
Causes and microbiology of fruit and vegetable spoilage.
Week 2 - Practice
Examining different types of fruits and vegetables.
Week 3 - Theoretical
Pre-treatment of fruits and vegetables
Week 3 - Practice
Examining fruit and vegetable cleaning machines.
Week 4 - Theoretical
Pre-treatment of fruits and vegetables
Week 4 - Practice
Examining methods of peeling fruits and vegetables.
Week 5 - Theoretical
Canning production technology
Week 5 - Practice
Can inspection
Week 6 - Theoretical
Factors causing spoilage in canned goods and storage.
Week 6 - Practice
Examine canned space and fill ratios.
Week 7 - Theoretical
Tomato paste production technology. Jam, marmalade, and jelly production technology.
Week 7 - Practice
Tomato paste color determination
Week 8 - Theoretical
Cooling and freezing fruits and vegetables.
Week 8 - Practice
Determination of dry matter in jams and marmalades.
Week 9 - Theoretical
Drying technology
Week 9 - Practice
Examining dried fruits
Week 10 - Theoretical
Fruit juice and fruit nectar production
Week 10 - Practice
Examining fruit juice and fruit nectar.
Week 11 - Theoretical
Citrus fruit juice production
Week 11 - Practice
Examining orange juice
Week 12 - Theoretical
Vegetable juice production
Week 12 - Practice
Examining tomato juice
Week 13 - Theoretical
Pickle production technology
Week 13 - Practice
Preparing the brine
Week 14 - Theoretical
Vinegar production technology
Week 14 - Practice
Examining grape vinegar.
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140114
Assignment1516
Reading22310
Quiz1516
Midterm Examination1516
Final Examination110111
TOTAL WORKLOAD (hours)81
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
OÇ-1
5
5
5
OÇ-2
5
5
5
OÇ-3
5
5
5
OÇ-4
5
5
5
OÇ-5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026