Information Package / Course Catalogue
| Course Code | : KGK206 |
| 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 teach the fundamental principles and applications of analytical methods used for fruit and vegetable products, and to equip students with the knowledge and skills necessary for applying these methods to various food matrices. The course also aims to provide a comprehensive understanding of the physical, chemical, and biological properties of fruits and vegetables, as well as the scientific and industrial foundations of processing technologies such as canning, tomato paste production, juice extraction, freezing, and drying.
This course covers the identification of the physical, chemical, and biological properties of fruits and vegetables, as well as the technologies used in their processing and the understanding of changes occurring during these operations. The course includes topics such as canning, tomato paste production, juice processing, preservation by freezing and drying, minimally processed products, and quality control analyses. It aims to enable students to comprehend processing technologies and quality evaluation methods applied in the food industry.
| 1. | Defines the composition, classification, and basic quality parameters of fruits and vegetables. |
| 2. | Explains the physical, chemical, and biological changes occurring during fruit and vegetable processing. |
| 3. | Describes and performs basic analyses such as moisture, dry matter, ash, pH, acidity, salt, and brix in a laboratory setting. |
| 4. | Evaluates production techniques of fruit and vegetable juices and clarification processes. |
| 5. | Interprets quality determining tests such as rehydration ratio and colour analysis in dried products. |
| 6. | Explains basic processing technologies such as canning, paste production, freezing, and drying, and applies quality control criteria during these processes. |
| 7. | Interprets analytical results and makes technically informed decisions applicable to the food industry. |
| 1. | Cemeroğlu, B., Karadeniz, F., & Özkan, M. (2001). Fruit and Vegetable Processing Technology (Vol. 1). Ankara: Food Technology Association Publications, No. 28. |
| 2. | Cemeroğlu, B., Karadeniz, F., & Özkan, M. (2001). Fruit and Vegetable Processing Technology (Vol. 2). Ankara: Food Technology Association Publications, No. 28. |
| 3. | 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 |
|---|---|---|
| Attending Lectures | 1 | %10 |
| Verbal Examination | 1 | %10 |
| Midterm Examination | 1 | %20 |
| 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 |
| Quiz | 1 | 6 | 1 | 7 |
| Midterm Examination | 1 | 6 | 1 | 7 |
| Final Examination | 1 | 6 | 1 | 7 |
| TOTAL WORKLOAD (hours) | 77 | |||
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 | 5 | ||||||||||
OÇ-2 | 5 | 5 | 3 | ||||||||||
OÇ-3 | 5 | 5 | |||||||||||
OÇ-4 | 5 | 5 | |||||||||||
OÇ-5 | 5 | 5 | |||||||||||
OÇ-6 | 5 | 5 | |||||||||||
OÇ-7 | 5 | 5 | |||||||||||