Information Package / Course Catalogue
| Course Code | : GMP534 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
The aim of this course is to give information about fruit and vegetable products with their production technologies.
tomato paste production, jam-marmelade production, fruit juice production, canning technology
| Assoc. Prof. Fatih Mehmet YILMAZ |
| 1. | Getting knowledge about foods produced from tomato. |
| 2. | Getting knowledge about jams and marmelades and their formulations. |
| 3. | Getting knowledge about fruit juice types and the production methods. |
| 4. | Getting knowledge about canned foods production and mathematical calculations. |
| 5. | Getting knowledge about drying of fruits and vegetables and dried fruits. |
| 1. | Cemeroğlu, B. S. (2011). Meyve ve sebze işleme teknolojisi. Nobel Akademik Yayıncılık. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 10 | 3 | 182 |
| Midterm Examination | 1 | 5 | 2 | 7 |
| Final Examination | 1 | 5 | 2 | 7 |
| TOTAL WORKLOAD (hours) | 196 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 1 | 1 | 3 | 1 |
OÇ-2 | 3 | 3 | |||
OÇ-3 | 3 | 3 | |||
OÇ-4 | 3 | 3 | |||
OÇ-5 | 3 | 3 | |||