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)
Learning Outcomes
1.Knows sample colection rukes according to Turkish Standards Institution
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
Quality criteria for fruits and vegetables.
Week 1 - Practice
Inspection of the food quality control laboratory.
Week 2 - Theoretical
Some basic chemical analysis made for foodst ( Dry matter determination , determination of moisture , ash content , fat determination)
Week 2 - Practice
Dry matter analysis
Week 3 - Theoretical
Canned Analysis ( Sampling methods , Packaging, Sensory and Physical analysis)
Week 3 - Practice
Packaging analysis in canned foods
Week 4 - Theoretical
Pickle analysis
Week 4 - Practice
Preparing brine for pickles
Week 5 - Theoretical
Jams and marmalades analysis
Week 5 - Practice
Dry matter analysis of jam.
Week 6 - Theoretical
Some basic chemical analysis made for foodst ( Protein Analysis, Salt analysis, pH analysis),
Week 6 - Practice
pH determination in drinking water
Week 7 - Theoretical
Fruit juice analyzes (chemical analyses)
Week 7 - Practice
Color determination in fruit juice
Week 8 - Theoretical
Fruit Juice Analysis (Chemical analysis)
Week 8 - Practice
pH determination in fruit juice.
Week 9 - Theoretical
Tasting of products such as fruit juice, etc.
Week 9 - Practice
Fruit juice tasting
Week 10 - Theoretical
Ketchup and olive paste analysis
Week 10 - Practice
Color determination in ketchup.
Week 11 - Theoretical
Ketchup and olive paste analysis
Week 11 - Practice
pH analyis in ketchup
Week 12 - Theoretical
Tomato paste analyses
Week 12 - Practice
Color determination in tomato paste
Week 13 - Theoretical
Vinegar analysis
Week 13 - Practice
pH analysis in vinegar
Week 14 - Theoretical
Sensory analysis of fruit and vegetable products.
Week 14 - Practice
Fruit and vegetable tasting
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140114
Assignment1516
Reading50420
Quiz1516
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)76
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
OÇ-1
5
3
3
1
5
OÇ-2
5
2
5
2
5
OÇ-3
3
4
1
5
OÇ-4
3
4
2
5
OÇ-5
4
2
3
5
Adnan Menderes University - Information Package / Course Catalogue
2026