Information Package / Course Catalogue
Fruıt And Vegetables Technology I
Course Code: KGT203
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

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

Course Content

General principles and applied pre-treatments in processing fruits and vegetables, processing of fruits and vegetables for canning, drying of fruits and vegetables, production of tomato paste, production of fruit and vegetable juices, production of jam marmalade and jelly

Name of Lecturer(s)
Assoc. Prof. Yeliz TEKGÜL BARUT
Learning Outcomes
1.To gain knowledge on drying technology.
2.To gain knowledge on production of canned food and tomato paste .
3.To gain knowledge on the content and structure of fruits and vegetables and their processing technologies
4.To gain knowledge on production of jam, marmelade and fruit juice.
5.To gain knowledge on freezing technology of fruit and vegetable.
Recommended or Required Reading
1.Cemeroğlu, B., 2004. Meyve ve Sebze İşleme Teknolojisi I-II. Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü. Gıda Teknolojisi Derneği Yayınları No:28 Ankara
Weekly Detailed Course Contents
Week 1 - Theoretical
The content of fruit and vegetable
Week 2 - Theoretical
Drying Technology
Week 3 - Practice
Drying Technology
Week 4 - Theoretical
Cold storage technology
Week 5 - Theoretical
Freezing technology
Week 6 - Theoretical
Canning technology
Week 7 - Theoretical
Importance of thermal process and the equipments used for thermal treatments
Week 8 - Practice
Importance of thermal process and the equipments used for thermal treatments
Week 9 - Theoretical
Jam and Marmalade Production Technology
Week 10 - Practice
Jam formulation regulation and production related calculations
Week 11 - Theoretical
Processing of Tomato Products and Tomato Paste Production Technology
Week 12 - Practice
Tomato Paste Production
Week 13 - Theoretical
Fruit juice production
Week 14 - Practice
Fruit juice production
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Lecture - Practice141242
Assignment4104
Midterm Examination1415
Final Examination1617
TOTAL WORKLOAD (hours)100
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
PÇ-13
OÇ-1
5
3
5
3
4
3
3
4
4
2
4
5
4
OÇ-2
3
3
3
2
4
3
5
3
4
2
3
4
4
OÇ-3
5
3
4
2
3
3
3
3
4
2
5
5
5
OÇ-4
4
2
3
1
2
2
2
2
3
1
4
4
4
OÇ-5
5
3
4
2
3
3
3
3
4
2
5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026