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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
OTI 149FRUIT AND VEGETABLE PROCESSING3 + 08th Semester5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective To teach fruit and vegetable processing technology
Course Content Prior treatments applied at fruit and vegetables that preserved with various methods, preserving of fruits and vegetables by freezing, canned food production technology, tomato paste production technology, jam and marmelade production technology, drying technology.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
49Have knowledge on contents of fruits and vegetables Have knowledge on various fruit and vegetable production Technologies Able to identify the optimum technology have to be applied to the appropriate fruit/vegetable

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10
LO 049112       
Sub Total112       
Contribution1120000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14456
Mid-terms188
Final examination11010
Report / Project2714
Total Work Load

ECTS Credit of the Course






130

5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring1GURBET ÇELİK TURGUT
Details 2022-2023 Spring1GURBET ÇELİK TURGUT
Details 2021-2022 Spring1GURBET ÇELİK TURGUT
Details 2020-2021 Spring1GURBET ÇELİK TURGUT
Details 2019-2020 Spring1GURBET ÇELİK TURGUT
Details 2018-2019 Spring1BEDRİYE DAVULCU TÜMER
Details 2017-2018 Spring1SİNAN UZUNLU
Details 2016-2017 Spring1SİNAN UZUNLU


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
OTI 149 FRUIT AND VEGETABLE PROCESSING 3 + 0 1 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Asts. Prof. Dr. GURBET ÇELİK TURGUT gurbetc@pau.edu.tr UBYO A0019 %70
Goals To teach fruit and vegetable processing technology
Content Prior treatments applied at fruit and vegetables that preserved with various methods, preserving of fruits and vegetables by freezing, canned food production technology, tomato paste production technology, jam and marmelade production technology, drying technology.
Topics
WeeksTopics
1 basic process in fruit/vegetable
2 tomato paste technology
3 jam technology
4 jam technology
5 drying technology
6 drying technology
7 regulations
8 meyve nitelikleri, işlenmeye hazırlık
9 raw material quality, basic process
10 fruit juice process
11 fruit juice process
12 fruit juice process
13 packaging
14 vegetable juice production
Materials
Materials are not specified.
Resources
ResourcesResources Language
Meyve Sebze İşleme Teknolojisi. Cemeroğlu vd. Meyve Suyu Üretim Teknolojisi. Cemeroğlu, Karadeniz. 2001. GTD yayınları. Ankara.Türkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes