Information Package / Course Catalogue
| Course Code | : KGT212 |
| 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 |
The aim of this course is to provide students with both theoretical knowledge and practical skills related to fundamental processing steps in fruit and vegetable products. The course covers processing technologies, analytical methods, and the physical, biochemical, and microbiological changes occurring during these operations. It is designed to equip students with the competence to evaluate and manage such processes in the context of industrial food production. İstersen bu metni ders bilgi paketine uygun şekilde Word dosyası formatında da sunabilirim. Ayrıca öğrenme çıktıları veya değerlendirme ölçütleri de eklememi ister misin?
Bu ders, meyve ve sebzelerin işlenmesinde kullanılan temel teknolojiler ile bu süreçlerde meydana gelen fiziksel, kimyasal, biyokimyasal ve mikrobiyolojik değişimlerin analizini kapsamaktadır. Ders kapsamında, hasat sonrası işlemlerden başlayarak kurutma, dondurma, konserveleme, meyve suyu üretimi gibi işleme teknikleri ayrıntılı şekilde ele alınmakta; işlenmiş ürünlerde kaliteyi etkileyen reaksiyonlar, bozulma mekanizmaları ve analiz yöntemleri incelenmektedir. Öğrencilerin, bu bilgileri sanayi uygulamalarında kullanabilecek yeterliliğe ulaşması hedeflenmektedir.
| Assoc. Prof. Yeliz TEKGÜL BARUT |
| 1. | The student explains the pre-processing physical properties of fruits and vegetables, along with harvest and storage conditions. |
| 2. | The student identifies and compares processing techniques such as drying, freezing, canning, and juice extraction. |
| 3. | The student analyzes the chemical, biochemical, and microbiological changes occurring during fruit and vegetable processing. |
| 4. | The student describes the quality criteria and quality control methods for processed fruit and vegetable products. |
| 5. | The student gains knowledge about the basic equipment used in industrial fruit and vegetable processing. |
| 6. | The student evaluates the processing of fruit and vegetable products from a scientific and technological perspective and proposes solutions to potential problems. |
| 1. | Cemeroğlu, B., Karadeniz, F., & Özkan, M. (2001). Fruit and Vegetable Processing Technology (Vols. 1–2). Ankara: Food Technology Association Publications, No. 28. |
| 2. | Cemeroğlu, B., Karadeniz, F., & Özkan, M. (2003). Fruit and Vegetable Processing Technology (Vol. 3). Ankara: Food Technology Association Publications, No. 28. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Lecture - Practice | 14 | 0 | 1 | 14 |
| Individual Work | 14 | 1 | 0 | 14 |
| Midterm Examination | 1 | 6 | 1 | 7 |
| Final Examination | 1 | 6 | 1 | 7 |
| TOTAL WORKLOAD (hours) | 70 | |||
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 | 5 | 4 | 5 | |||||||||
OÇ-2 | 5 | 5 | 5 | ||||||||||
OÇ-3 | 5 | 5 | 3 | 2 | 2 | 5 | 5 | ||||||
OÇ-4 | 5 | 5 | 5 | 5 | |||||||||
OÇ-5 | 5 | 5 | 5 | ||||||||||
OÇ-6 | 5 | 5 | 5 | ||||||||||