Information Package / Course Catalogue
| Course Code | : GMP533 |
| 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 | : 6 |
The purpose of this course is to detailed information about chemistry, biochemistry, cellular structures of fruit and vegetables and also to give information about general preservation techniques for fruits and vegetables.
Fruit and vegetable chemistry, cellular structures of fruit and vegetables, cold storage, freezing and drying of fruit and vegetables.
| 1. | getting knowledge about chemistry of fruit and vegetables. |
| 2. | Getting knowledge about biological pathways occuring in fruits and vegetables. |
| 3. | Getting knowledge about desired and undesired reactions in foods |
| 4. | Getting knowledge about preservation of fruits and vegetables. |
| 5. | Getting knowledge of the changes that occur during the preservation of fruits and vegetables. |
| 1. | Cemeroğlu, B. S. (2011). Meyve ve sebze işleme teknolojisi. Nobel Akademik Yayıncılık. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %15 |
| Project | 1 | %15 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %40 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 5 | 3 | 112 |
| Project | 1 | 5 | 1 | 6 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 15 | 1 | 16 |
| TOTAL WORKLOAD (hours) | 145 | |||
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 | |||