PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 328	FRUIT AND VEGETABLE TECHNOLOGY	2 + 2	6th Semester	5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	Students gains sufficient knowledge and experience about Fruit and vegetable processing, evaluation. .
Course Content	Biological, physical and chemical properties of fruit and vegetables, Production technologies of fruit - vegetable juice and nectar, Process of tomato products, Tomato paste production, Concentration of fruit and vegetable juices, Calculation of the values of pasteurisation and sterilisation in heat treatments, Production of canned foods, Production technologies of jam and marmalade, Technologies of cold and freezing preservation, Drying technologies of fruits and vegetables. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Learn an overview of fruit and vegetables processing industry
2	Identify the composition of fruit and vegetables
3	Know the variables of the processing
4	Know the storage of fruit and vegetable products and information on related legislations.

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	2	5	5	3	5	5	4			4	4		3
LO 002	2	5	5	2	2	5	5			4	4		3
LO 003	5	5	5	4	5	5	5			4	4		3
LO 004	5	5	5	4	5	5	5				5		3
Sub Total	14	20	20	13	17	20	19			12	17		12
Contribution	4	5	5	3	4	5	5	0	0	3	4	0	3

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	4	56
Mid-terms	1	12	12
Laboratory	11	2	22
Final examination	1	12	12
Total Work Load ECTS Credit of the Course			130 5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 328	FRUIT AND VEGETABLE TECHNOLOGY	2 + 2	2	Turkish	2020-2021 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. SEBAHATTİN NAS	snas@pau.edu.tr		MUH A0113 MUH A0212	%70

Goals		Students gains sufficient knowledge and experience about Fruit and vegetable processing, evaluation. .
Content		Biological, physical and chemical properties of fruit and vegetables, Production technologies of fruit - vegetable juice and nectar, Process of tomato products, Tomato paste production, Concentration of fruit and vegetable juices, Calculation of the values of pasteurisation and sterilisation in heat treatments, Production of canned foods, Production technologies of jam and marmalade, Technologies of cold and freezing preservation, Drying technologies of fruits and vegetables. .

Topics

Weeks	Topics
1	Importance of fruits and vegetables in food nutrition
2	Biological, chemical and physical properties of fruit and vegetables
3	Production technologies of fruit vegetable juice and nectar
4	Process of tomato products
5	Tomato paste production
6	Tomato paste production
7	Concentration of fruit and vegetable juices
8	Calculation values of pasteurization and sterilization norms in heat treatments
9	Production of canned foods
10	Production technologies of jam and marmelade
11	Technologies of freze and cold preservation
12	Technologies of freze and cold preservation
13	Homework presentations
14	Drying technologies of fruit and vegetables

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