Information Package / Course Catalogue
Analysis of Fruit and Vegetable Products
Course Code: KGK207
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 6
Objectives of the Course

Food and vegetable areas of application analysis of principle and application;

Course Content

Analysis of fruit juice, Analysis of fruit juice, Analysis of Alcoholic drinks, Analysis of pickle., Analysis of jam and marmalede, Analysis of ketchup and olive paste, Analysis of vinegar.

Name of Lecturer(s)
Assoc. Prof. Yeliz TEKGÜL BARUT
Learning Outcomes
1.To explain sampling rules and sample preparation methods with outlined
2.To explain the general principles of applied methods of analysis in the field of fruit and vegetables and interpret results
3.Analysis of fruit and vegetables, describe the methods of implementation in different products
4.To learn the analysis of different food products
5.Evaluating the analyze results
Recommended or Required Reading
1.[1] Cemeroğlu B. 2004. Meyve ve Sebze İşleme Teknolojisi (I. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara
2.[2] Cemeroğlu B. 2004. Meyve ve Sebze İşleme Teknolojisi (II. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara
Weekly Detailed Course Contents
Week 1 - Theoretical
Analysis of Alcoholic drinks (sample take, packing, sensitive, physics analysis)
Week 2 - Theoretical
Analysis of Alcoholic drinks (sample take, packing, sensitive, physics analysis)
Week 3 - Theoretical
Analysis of Alcoholic drinks (chemical analysis)
Week 4 - Theoretical
Analysis of Alcoholic drinks (chemical analysis)
Week 5 - Theoretical
Pickles analysis
Week 6 - Theoretical
Pickles analysis
Week 7 - Theoretical
Analysis of jam and marmalede.
Week 8 - Practice
Analysis of jam and marmalede.Quiz
Week 9 - Theoretical
Analysis of jam and marmalede.
Week 10 - Theoretical
Analysis of ketchup and olive paste.
Week 11 - Theoretical
Analysis of ketchup and olive paste.
Week 12 - Theoretical
Analysis of vinegar.
Week 13 - Theoretical
Analysis of vinegar.
Week 14 - Theoretical
Analysis of vinegar.
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Assignment140228
Laboratory100220
Individual Work100330
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)156
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
5
OÇ-2
5
OÇ-3
5
5
OÇ-4
5
OÇ-5
5
2
Adnan Menderes University - Information Package / Course Catalogue
2026