Information Package / Course Catalogue
Fruit and Vegetable Processing Technologies
Course Code: LBT139
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 1
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

The aim of this course is to teach the fundamental technologies used in fruit and vegetable processing, introduce the production stages of fruit and vegetable products, provide knowledge of quality control and analytical methods, and enable students to evaluate fruit and vegetable processing operations.

Course Content

This course covers the composition, quality characteristics, and preservation methods of fruits and vegetables; pre-processing operations; the production technologies of fruit juice, nectar, jam, marmalade, jelly, tomato paste, canned products, and pickles; quality control analyses applied to these products; as well as packaging, storage, and the general characteristics of fruit and vegetable processing facilities.

Name of Lecturer(s)
Learning Outcomes
1.Explains the composition, quality characteristics, and causes of spoilage of fruits and vegetables.
2.Explains the basic pre-processing operations applied in fruit and vegetable processing.
3.Explains the production technologies of fruit juice, nectar, jam, marmalade, jelly, tomato paste, and canned products.
4.Identifies the basic quality control and analytical methods applied to fruit and vegetable products.
5.Evaluates fruit and vegetable processing facilities, packaging systems, and storage practices.
Recommended or Required Reading
1.Cemeroğlu, B. (2013). Meyve ve Sebze İşleme Teknolojisi. Bizim Grup Basımevi, Ankara.
2.Cemeroğlu, B., Karadeniz, F. ve Özkan, M. (2004). Meyve ve Sebze İşleme Teknolojisi Cilt 1. Gıda Teknolojisi Derneği Yayınları, Ankara.
3.Koca, N. ve Karadeniz, F. (Editörler). Meyve ve Sebze Teknolojisi. Nobel Akademik Yayıncılık, Ankara.
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
Composition, quality characteristics, and postharvest changes of fruits and vegetables.
Week 2 - Theoretical & Practice
Causes of spoilage and preservation methods for fruits and vegetables.
Week 3 - Theoretical & Practice
Basic pre-processing operations in fruit and vegetable processing (sorting, washing, grading, peeling, and cutting).
Week 4 - Theoretical & Practice
Fruit juice production technology and fruit juice quality analyses
Week 5 - Theoretical & Practice
Fruit nectar, fruit-based beverages, and quality criteria.
Week 6 - Theoretical & Practice
Jam, marmalade, and jelly production technology and quality analyses.
Week 7 - Theoretical & Practice
Tomato paste production technology and tomato paste analyses.
Week 8 - Theoretical & Practice
Canning technology and canned food quality control procedures.
Week 9 - Theoretical & Practice
Technology of pickles and fermented vegetable products.
Week 10 - Theoretical & Practice
Packaging and storage applications for fruit and vegetable products.
Week 11 - Theoretical & Practice
Food additives used in fruit and vegetable products and their purposes.
Week 12 - Theoretical & Practice
Quality control and basic analyses of fruit and vegetable products.
Week 13 - Theoretical & Practice
Fruit and vegetable processing facilities, production lines, and overall evaluation.
Week 14 - Theoretical & Practice
Importance of fruits and vegetables in Türkiye, their production, and utilization methods.
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Lecture - Practice140114
Assignment1112
Individual Work140114
Quiz1112
Midterm Examination1112
Final Examination1112
TOTAL WORKLOAD (hours)50
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
PÇ-14
OÇ-1
5
5
2
OÇ-2
5
5
2
OÇ-3
5
5
2
OÇ-4
5
5
5
2
5
OÇ-5
5
5
2
Adnan Menderes University - Information Package / Course Catalogue
2026