Information Package / Course Catalogue
Quality and Sense Analyses in Horticulture
Course Code: ZBB514
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 8
Objectives of the Course

The aim of this course to teach standardisation in marketing, quality, classification, grading, tolerances, special mark and signs and to inform outernal appearence and internal quality characters such as taste, aroma etc. of fruits.

Course Content

In General and in specific fruit species, quality characteristics and quality determination methods, new method and technologies in quality determinations.

Name of Lecturer(s)
Lec. Burak Erdem ALGÜL
Learning Outcomes
1.To be able to comprehend the basic quality criteria and determination methods in horticulture products.
2.To be able to explain the new methods and technologies in new quality analysis.
3.To be able to use new method and technologies.
4.Quality concept and importance in horticulture plants
5.Standardisation and classifications
Recommended or Required Reading
1.Pearson, D., 1976. The chemical analysis of foods/ David Pearson. New York: Churchill Livingstone.
2.Aurand, L. W., 1987. Food composition and analysis / Leonard William Aurand, A. Edwin Woods, Marion R. Wells. New York: Van Nostrand Reinhold
3.Paré, J.R.J.; J.M.R. Bélanger, 1997. Instrumental methods in food analysis. Amsterdam ; New York : Elsevier.
4.Official methods of analysis of AOAC International, 2007. Gaithersburg, MD : AOAC International.
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
Determination and measurements of outer quality characters.Definition and aim.
Week 2 - Theoretical & Practice
Determination and measurements of outer quality characters.The extent of standarts .
Week 3 - Theoretical & Practice
Titrimetric analysis applications.Quality and classification.
Week 4 - Theoretical & Practice
Spectrophotometric method applications.Grading, tolerances.
Week 5 - Theoretical & Practice
Total soluble solid determinationsSpecial marks and signs.
Week 6 - Theoretical & Practice
Total soluble solid determinations.The determination of ground colour of fruits.
Week 7 - Theoretical & Practice
Quality determinations in different productsstrach test Midterm exam.
Week 8 - Theoretical & Practice
Starch test.
Week 9 - Theoretical & Practice
Quality determinations in different products.Fruit juice and fruit flesh firmness determinations.
Week 10 - Theoretical & Practice
Quality determinations in different products.Total soluble solid determinations.
Week 11 - Theoretical & Practice
Quality determinations in different productsTotal soluble solid determinations in fruit juice.
Week 12 - Theoretical & Practice
Quality determinations in different products.Organoleptic charactersitics in the mouth.
Week 13 - Theoretical & Practice
Colour detrminations in laboratoryColour determination.
Week 14 - Theoretical & Practice
Practices exam.Presentation of homeworks.
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%30
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory143270
Lecture - Practice143270
Laboratory64448
Midterm Examination1426
TOTAL WORKLOAD (hours)194
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
OÇ-1
OÇ-2
OÇ-3
3
OÇ-4
OÇ-5
Adnan Menderes University - Information Package / Course Catalogue
2026