Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

Person Responsible for Information Package

Prof. Dilek KESKİN

Assoc. Prof. Yeliz TEKGÜL BARUT

Ins. Hayri KEMİKSİZOĞLU

Ins. İsmail BÖLÜK

Lec. Hüseyin Nail AKGÜL

Lec. Mithat Evrim DEMİR

Lec. Nurhan GÜNAY

Technology of Nuts

Course Code	: KGT253
Course Type	: Area Elective
Couse Group	: Short Cycle (Associate's Degree)
Education Language	: Turkish
Work Placement	: N/A

Theory	: 2
Prt.	: 0
Credit	: 2
Lab	: 0
ECTS	: 3

Objectives of the Course

to teach the criteria of quality, preservation, processing, food codex and standarts of nuts

Course Content

Description of nut and their physical and chemical structure. Processing Technologies and process flow chart of almond, nut, chestnut, wallnut and pistachio. Deterioration of these products , how to determine them and uses of them. Product Technologies of the products drived from these nuts. Hygene and sanitation of the plants of almond, nut, chestnut, wallnut and pistachio. Quality control methods. Evaluation of the analysis and the results

Name of Lecturer(s)

Learning Outcomes

1.	Able to apply preprocessing of nuts
2.	Able to stock and transport nuts
3.	Able to learn processing technologies of nuts
4.	Sert kabuklu meyveleri SWOT analizi
5.	Be able to prepare and present the processes of nuts

Recommended or Required Reading

1.	Meyve ve Sebze Teknolojisi, Cemeroğlu,B.,Yeşil Altın: Antep Fıstığı, Tokuşoğlu, Ö., Slide Presentations
2.	SERT KABUKLU MEYVELER, T.C. MİLLÎ EĞİTİM BAKANLIĞI Ankara, 2015.
3.	Sert Kabuklu Meyveler Teknolojisi, Akgül, Hüseyin Nail. Ders Notları

Weekly Detailed Course Contents

Week 1 - Theoretical

Overview of the nuts their products

Week 2 - Theoretical

Almond and its standarts, Production of almond both in Turkey and in the world, SWOT analysis.

Week 3 - Theoretical

Chemical composition and quality analysis of almond, Preservation and processing of almond.

Week 4 - Theoretical

Chestnut and its standarts, Production of Chestnut both in Turkey and in the world, SWOT analysis, student presentation

Week 5 - Theoretical

Chemical composition and quality analysis of chestnut,Student presentation

Week 6 - Theoretical

Preservation and processing of chestnut. Student presentation

Week 7 - Theoretical

Production of chestnut candy. Student presentation

Week 8 - Theoretical

Production of chestnut candy, Quiz, Student presentation

Week 9 - Theoretical

Wallnut and its standarts, Production of wallnut both in Turkey and in the world. SWOT analysis, student presentation

Week 10 - Theoretical

Chemical composition and quality analysis of wallnut, Preservation and processing of wallnut. Student presentation

Week 11 - Theoretical

Nut and its standarts, Production of nut both in Turkey and in the world. SWOT analysis, student presentation

Week 12 - Theoretical

Chemical composition and quality analysis of nut, Student presentation

Week 13 - Theoretical

Preservation and processing of nut. Student presentation

Week 14 - Theoretical

Pistachio and its standarts, Production of Pistachio both in Turkey and in the world. SWOT analysis, student presentation

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Presentation	1	%10
Assignment	1	%10
Midterm Examination	1	%20
Final Examination	1	%60

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	14	0	2	28
Assignment	1	3	1	4
Presentation	2	10	2	24
Individual Work	7	0	1	7
Midterm Examination	1	4	4	8
Final Examination	1	4	4	8
TOTAL WORKLOAD (hours)				79

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
OÇ-2	5	5	2								3	5	3
OÇ-3	5		5		2		2				4	5
OÇ-4	5	3	4	2	2	2	2	2	2		2	5	2
OÇ-5	5		5	5	3	3	3	2	3	3	4	5	3