Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

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Fruit and Vegetable Technology

Course Code	: FE302
Course Type	: Required
Couse Group	: First Cycle (Bachelor's Degree)
Education Language	: English
Work Placement	: N/A

Theory	: 2
Prt.	: 2
Credit	: 3
Lab	: 0
ECTS	: 4

Objectives of the Course

The aim of the Fruit and Vegetable Technology course is to introduce fruit and vegetable knowledge with their compositions, properties and evaluations.

Course Content

Composition and nutritional values of fruits and vegetables, processing, storage, and preservation.

Name of Lecturer(s)

Assoc. Prof. Fatih Mehmet YILMAZ

Learning Outcomes

1.	To enable the students to understand the basic operations of processing of fruits and vegetables
2.	To have knowledge about storage conditions and deterioration factors of fruit and vegetables
3.	To have knowledge and identification skills about nutritional values of fruit and vegetables
4.	To understand the problems and possible solutions of industry
5.	To be able to improve laboratory skills and quality evaluation

Recommended or Required Reading

1.	Salunkhe, D.K., 1991. Storage, processing and nutritional quality of fruits and vegetables. CRC press, 2 volume, Boston.
2.	Cemeroğlu, B., 2011. Meyve ve Sebze İşleme Teknolojisi – 1. Nobel Press, Ankara, 707 pg.
3.	Cemeroğlu, B., 2011. Meyve ve Sebze İşleme Teknolojisi – 2. Nobel Press, 650 pg, Ankara.

Weekly Detailed Course Contents

Week 1 - Theoretical & Practice

Composition and nutritional value of fruits and vegetables & Analyses of tomato paste

Week 2 - Theoretical & Practice

Composition of fruits and vegetables & Analyses of tomato paste

Week 3 - Theoretical & Practice

Harvesting, storage and pre-processing of fruits and vegetables & Formulation and production of jam

Week 4 - Theoretical & Practice

Cold storage of fruits and vegetables & Formulation and production of jam

Week 5 - Theoretical & Practice

Freezing of fruits and vegetables & Analyses of jam

Week 6 - Theoretical & Practice

Drying and dehydration process of fruits and vegetables & Analyses of jam

Week 7 - Theoretical & Practice

Drying and dehydration process of fruits and vegetables & Drying of fruits and vegetables

Week 8 - Theoretical & Practice

Tomato paste technology & Drying of fruits and vegetables

Week 9 - Theoretical & Practice

Canning technology & Analyses of canned foods

Week 10 - Theoretical & Practice

Canning technology & Analyses of canned foods

Week 11 - Theoretical & Practice

Jam, marmalade and jellies production technologies & Formol number analysis in fruit juices

Week 12 - Theoretical & Practice

Fruit juice technology & Formol number analysis in fruit juices

Week 13 - Theoretical & Practice

Fruit juice technology & Pectin production from fruit wastes

Week 14 - Theoretical & Practice

Fruit and vegetable industrial wastes and recovery & Pectin production from fruit wastes

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Midterm Examination	1	%30
Final Examination	1	%40
Practice Examination	1	%30

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	14	0	2	28
Lecture - Practice	14	1	2	42
Assignment	6	1	1	12
Practice Examination	1	5	1	6
Midterm Examination	1	5	1	6
Final Examination	1	8	1	9
TOTAL WORKLOAD (hours)				103

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	4	3	4	3	3						3
OÇ-2	3	4	3	4	4	3		2			4
OÇ-3	5	4	5	3	5	4					4
OÇ-4	4	3	3	3	3	3		3	4		3
OÇ-5	3	3	3	2	3	4	3	5	5		3

Person Responsible for Information Package