PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 437	TECHNOLOGY OF TOMATO PRODUCTS	2 + 2	7th Semester	5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	The aim of this course is to teach the basic principles based on the engineering fundamentals of the process technologies of tomato and tomato products and to give fundamental knowledge of the laboratory controls and analysis methods of these industry products.
Course Content	Chemistry of tomato and composition of tomato products, HACCP application in tomato and tomato products, production technology of tomato paste, microbiology of tomato and tomato products, production Technologies of tomato juice and ketchup, drying technology of tomatoes, important quality parameters in tomato and tomato products; such as Howard mould count, ergosterol, viscosity, colour.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To learn the chemistry of tomato and composition of tomato products
2	To learn the production technology of tomato paste
3	To learn the production technology of tomato juice and ketchup
4	To learn the Drying technology of tomato
5	To understand the physical-chemical and microbiological quality parameters of tomato and tomato products
6	To understand the importance of HMC and ergosterol in tomato and tomato products

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	5		5	5	5	5	5					5	5
LO 002	5		5	5						5	5	5	5
LO 003	5				5	5				5	5	5	5
LO 004	5						5			5	5	5	5
LO 005	5		4						4		5	5	5
LO 006	4									4	4		5
Sub Total	29		14	10	10	10	10		4	19	24	25	30
Contribution	5	0	2	2	2	2	2	0	1	3	4	4	5

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	2	28
Hours for off-the-classroom study (Pre-study, practice)	14	3	42
Mid-terms	1	15	15
Laboratory	14	2	28
Final examination	1	17	17
Total Work Load ECTS Credit of the Course			130 5

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2021-2022 Fall	1	HATİCE BETÜL YELER
Details	2011-2012 Summer	1	ÇETİN KADAKAL

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 437	TECHNOLOGY OF TOMATO PRODUCTS	2 + 2	1	Turkish	2021-2022 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Asts. Prof. Dr. HATİCE BETÜL YELER	hbetulk@pau.edu.tr		MUH A0210 MUH A0212	%

Goals		The aim of this course is to teach the basic principles based on the engineering fundamentals of the process technologies of tomato and tomato products and to give fundamental knowledge of the laboratory controls and analysis methods of these industry products.
Content		Chemistry of tomato and composition of tomato products, HACCP application in tomato and tomato products, production technology of tomato paste, microbiology of tomato and tomato products, production Technologies of tomato juice and ketchup, drying technology of tomatoes, important quality parameters in tomato and tomato products; such as Howard mould count, ergosterol, viscosity, colour.

Topics

Weeks	Topics
1	Introduction and History of Tomato Products Industry
2	Chemistry of tomato
3	Chemistry of tomato
4	Microbiology of tomato and tomato products
5	Tomato Diseases
6	Drying technology of tomato
7	Drying technology of tomato
8	Technology of tomato paste production
9	Technology of tomato paste production
10	Technology of tomato juice production
11	Technology of ketchup production
12	Canned Tomato Products
13	Important quality parameters of tomato and tomato products
14	Domates ve domates ürünlerinin önemli kalite parametreleri

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student