ÇUMRA VOCATIONAL SCHOOL
FOOD PROCESSING
FOOD PROCESSING
Course Name   FRUIT AND VEGETABLE TECHNOLOGY-I
Semester Course Code Theoretical / Practice time ECTS
3 5519304 2 / 1 3
Course Degree Associate's Degree
Course Language Turkish
Format of Delivery: Face to Face
Course Coordinator Lecturer Dr. Nihat TELLİ
Coordinator e-mail ntelli selcuk.edu.tr
Instructors
Asistant Instructors
Course Objectives -To provide an understanding the chemistry of compounds, in particular pigments, phytochemicals and enzymes in the composition of fresh fruits and vegetables -To teach which microorganisms in fresh fruits and vegetables is important -To show how fruits and vegetables are processed using new technologies compared with conventional methods -To teach which steps are applied during the processing of fruits and vegetables and their effects on fruits and vegetables -To teach the changes that occur in qualities of fruits and vegetables during their processing -To enable students to understand the importance of processing of fruits and vegetables using new technologies within the framework of healthy nutrition
Basic Sciences Engineering Scinces Social Sciences Educational Sciences Artistic sciences Medical Science Agricultural sciences
20 60 0 0 0 0 20
Course Learning Methods and Techniquies
Week Course Content Resource
1 Carbohydrates, nitrogenous substances Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
2 Lipids, vitamins, minerals Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
3 Acids, enzymes, phenolic substances Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
4 Phytochemicals, pigments Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
5 Plant-based toxins, additives Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
6 Enzymatic deterioration, non-enzymatic deterioration Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
7 Microbiology of fresh fruits and vegetables Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
8 Introduction to minimally processed fruits and vegetables, raw materials, peeling, cutting and slicing Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
9 Cleaning, washing ( the use of disinfectants), drying and packaging Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
10 Microbiological safety of minimally processed fruits and vegetables Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
11 Midterm exam
12 Radiation sources and doses used in the irradiation of fruits and vegetables Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
13 Autosterilization Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
14 The effect of irradiation on microorganisms growing in fruits and vegetables and composition of products Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
15 The safety of irradiated fruits and vegetables and their analysis methods Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
Assesment Criteria   Mid-term exam Final exam
  Quantity Percentage Quantity Percentage  
Term Studies : - -
Attendance / Participation : - -
Practical Exam : - -
Special Course Exam : - -
Quiz : - -
Homework : - -
Presentations and Seminars : - -
Projects : - -
Workshop / Laboratory Applications : - -
Case studies : - -
Field Studies : - -
Clinical Studies : - -
Other Studies : - -
Mid-term exam   - -
Final exam   1 60
ECTS WORK LOAD TABLE   Number Duration
Course Duration : 14 2
Classroom Work Time : 11 3
Presentations and Seminars : 6 2
Course Internship : - -
Workshop / Laboratory Applications : 14 1
Field Studies : - -
Case studies : - -
Projects : - -
Homework : - -
Quiz : 1 1
Mid-term exam : 1 1
Final Exam : 1 1
ECTS 3
No COURSE LEARNING OUTCOMES CONTRIBUTION
D.Ö.Ç. 1 To be able to get information about technologies related to the processing of fruits and vegetables 4
D.Ö.Ç. 2 To understand how important the chemistry and microbiology of fruits and vegetables are 4
D.Ö.Ç. 3 To be able to determine appropriate parameters in order to perform the processing steps related to the processing methods of fruits and vegetables and perform the process 3
D.Ö.Ç. 4 To be able to perform the production that can eliminates the drawbacks occuring during and after the processing of fruits and vegetables using theoretical and experimental methods 3
D.Ö.Ç. 5 To be able to gain the ability recording information about production of fruits and vegetables 4
D.Ö.Ç. 6 To be able to realize the importance of new technologies being aware of the relationship between fruits and vegetables health 4
D.Ö.Ç. 7 To be able to gain lifelong learning skills to follow the developments in related to fruits and vegetables processing technology 4
D.Ö.Ç. 8 To be able to gain problem-solving skills within the scope of fruits and vegetables processing technology 4
* 1: Zayıf - 2: Orta - 3: İyi - 4: Çok İyi
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