Information Package / Course Catalogue
Evaluation and Processing of Horticultural Crops
Course Code: BB324
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

After completion of the course the students will obtain detailed information on why fruit and vegetables are processed, what are the different processing systems, varieties suitable for processing, pre-treatments and processing techniques, changes that occur during processing, and properties of processed horticultural crops

Course Content

Reasons of processing of horticultural crops, processing systems of horticultural crops, general quality properties of fresh and processed fruit and vegetables and technological factors affecting the quality of product.

Name of Lecturer(s)
Learning Outcomes
1.Methods for Evaluating Horticultural Plants
2.Ability to understand basic information regarding the evaluation of horticultural products
3.Understanding the key quality characteristics of horticultural plants and the factors that influence these characteristics
4.Ability to understand the general principles of processing
5.Understanding and interpreting the methods used to evaluate horticultural produce and the quality characteristics appropriate to these evaluation methods
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to the course: Content, importance and rules
Week 2 - Theoretical
Basic Properties of Horticultural Crops
Week 3 - Theoretical
Growth and Development of Organs and Parts of Horticultural Crops
Week 4 - Theoretical
Biochemical composition of Fruit and Changes Occurring During Fruit Development
Week 5 - Theoretical
Important quality characteristics of horticulture in processing
Week 6 - Theoretical
Factors affecting the quality characteristics for the processing of Horticulture
Week 7 - Theoretical
The general principles of processing (Mid term exam)
Week 8 - Theoretical
The general principler of processing.
Week 9 - Theoretical
Methods of firmness for horticultural crops
Week 10 - Theoretical
Factors affecting technological product quality in processing (Quiz)
Week 11 - Theoretical
Methods of processing for horticultural crops
Week 12 - Theoretical
Optimum quality characteristics for processing methods
Week 13 - Theoretical
General characteristics of for table and technological products
Week 14 - Theoretical
Drying, IQF and freeze-dry techniques (Assignment))
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Assignment1909
Quiz1516
Midterm Examination1718
Final Examination19110
TOTAL WORKLOAD (hours)75
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
2
2
2
5
2
OÇ-2
5
2
2
2
2
5
2
OÇ-3
5
3
2
2
2
5
3
OÇ-4
5
3
2
2
2
5
3
OÇ-5
5
4
2
4
3
5
4
Adnan Menderes University - Information Package / Course Catalogue
2026