Information Package / Course Catalogue
Fruit and Vegetable Analysis
Course Code: GKA203
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
Objectives of the Course

principles and practices of analysis applied in the field of fruit and vegetables ; Performing this analysis application in various foods

Course Content

Sampling, preparation of samples for analysis , the overall analysis methods used in the fruit and vegetable business ; moisture (water) and determination of total solids, soluble and determining the insoluble solids , ash determination , determination of pH and titratable acidity, carbohydrates (sugar analysis) , fat , protein, and transferring the principles of some analysis in areas such as the determination of ascorbic acid and their applications

Name of Lecturer(s)
Lec. Hafize Ayla SARI
Learning Outcomes
1.according to TSE , know the rules of sampling.
2. Knows the principles of general analysis methods applied in the field of fruit and vegetables and interprets the results
3.Makes sensory analysis of fresh fruits and vegetables.
4.Estimate the quality defects of fruit and vegetables and their products and explain the relationship between them
5.Develops solutions based on available data for the elimination of problems in fruit and vegetables and their products
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
functions of control and food control laboratories
Week 1 - Practice
functions of control and food control laboratories
Week 2 - Theoretical
Some basic chemical analysis made ??for foodstuffs ( Dry matter determination , determination of moisture , ash content , fat determination)
Week 2 - Practice
Some basic chemical analysis made ??for foodstuffs ( Dry matter determination , determination of moisture , ash content , fat determination)
Week 3 - Theoretical
Canned Analysis ( sampling , packaging, sensory , physical analysis)
Week 3 - Practice
Canned Analysis ( sampling , packaging, sensory , physical analysis)
Week 4 - Theoretical
Pickles analysis
Week 4 - Practice
Pickles analysis
Week 5 - Theoretical
Jams and marmalades analysis
Week 5 - Practice
Jams and marmalades analysis
Week 6 - Theoretical
Vinegar Analysis
Week 6 - Practice
Vinegar Analysis
Week 7 - Theoretical
Juice Analysis (Chemical analysis)
Week 7 - Practice
Juice Analysis (Chemical analysis)
Week 8 - Intermediate Exam
Some basic chemical analysis made ?for foodstuffs ( Protein Detection , Salt determination of acidity ), (Midterm Exam)
Week 9 - Theoretical
tasting analysis
Week 9 - Practice
tasting analysis
Week 10 - Theoretical
Juice Analysis (Chemical analysis)
Week 10 - Practice
Juice Analysis (Chemical analysis)
Week 11 - Theoretical
Ketchup and olive paste analysis
Week 11 - Practice
Ketchup and olive paste analysis
Week 12 - Theoretical
Ketçap ve zeytin ezmesi analizleri
Week 12 - Practice
Ketchup and olive paste analysis
Week 13 - Theoretical
Canned Analysis ( sampling , packaging, sensory , physical analysis)
Week 13 - Practice
Canned Analysis ( sampling , packaging, sensory , physical analysis)
Week 14 - Theoretical
Some basic chemical analysis made ??for foodstuffs ( Protein Detection , Salt determination of acidity )
Week 14 - Practice
Some basic chemical analysis made ??for foodstuffs ( Protein Detection , Salt determination of acidity )
Week 15 - Theoretical
Some basic chemical analysis made ?for foodstuffs ( Protein Detection , Salt determination of acidity )
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Assignment2012
Laboratory140114
Reading50525
TOTAL WORKLOAD (hours)69
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
OÇ-1
3
3
OÇ-2
2
5
OÇ-3
3
4
OÇ-4
3
4
OÇ-5
2
2
3
Adnan Menderes University - Information Package / Course Catalogue
2026