COURSE SYLLABUS

JAM, MARMALADE AND JELLY TECHNOLOGY

1	Course Title:	JAM, MARMALADE AND JELLY TECHNOLOGY
2	Course Code:	GSD4239-S
3	Type of Course:	Optional
4	Level of Course:	First Cycle
5	Year of Study:	4
6	Semester:	7
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:
12	Recommended optional programme components:	None
13	Language:	English
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. CANAN ECE TAMER
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Bursa Uludag University Faculty of Agriculture Department of Food Engineering 16059 Görükle/Bursa Phone: 0224 2941501 Fax: 0224 2941402 etamer@uludag.edu.tr
18	Website:
19	Objective of the Course:	• To give information about raw materials and equipments used in jam, marmalade and jelly production. • To teach processing technology of jam, marmalade and jelly • To give information about quality control in processing steps of jam, marmalade and jelly industry • To educate the student as a qualified food engineer in this area.
20	Contribution of the Course to Professional Development	Students taking this course will learn about jam, marmalade and jelly production technologies in detail.

Learning Outcomes:

1	The students will be able to: • Know the properties of the raw materials used for jam-marmalade and jelly production;
2	The students will be able to: • Explain jam, jelly and marmalade production methods. ;
3	The students will be able to: • Know the properties of the equipments used for jam-marmalade and jelly production;
4	The students will be able to: • Understand the scope of the material balances used for preparation of recipes.;
5	The students will be able to: • Understand the production errors.;

22	Course Content:

Week	Theoretical	Practical
1	Materials used for jam, marmalade and jelly production.
2	Preparation of jam, marmalade and jelly materials.
3	Equipments used for processing.
4	Material balances for preparation of repices.
5	Case study
6	Evaporation techniques.
7	Cooling
8	Packaging
9	Class discussion and midterm exam
10	Technical visit
11	Quality control of the products
12	Production errors
13	Diabetic jam production
14	Similar products for diabetics

23	Textbooks, References and/or Other Materials:	Luh. B.S., J.G. Woodroof. 1975. Commercial Fruit Proccessing. Avi Publishing Co. Westport Connecticut. 710 p. Kılıç, O., Başoğlu,F., Çopur, Ö.U. 1997. Meyve ve Sebze İşleme Teknolojisi -1, U.Ü.Ziraat Fak. Ders Notları No: 73. Bursa,192 s. Kılıç, O., Başoğlu,F., Çopur, Ö.U. 1997. Meyve ve Sebze İşleme Teknolojisi -2, U.Ü.Ziraat Fak. Ders Notları No: 74. Bursa, 273s. Cemeroğlu, B., Yemenicioğlu, A., Özkan, M. 2001. Meyve ve Sebzelerin Bileşimi ve Soğukta Depolanmaları. Gıda Teknolojisi Derneği Yayınları No: 24 .Ankara, 328 s. Cemeroğlu, B., 1976. Reçel-Marmelat-Jele Üretim Teknolojisi ve Analiz Metodları. T.C. Gıda,– Tarım ve Hayvancılık Bakanlığı Gıda İleri Genel Müdürlüğü, Ayyıldız Matbaası. Ankara, 95 s.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	For evaluation, a final exam is held together with midterm exam and relative evaluation is applied.
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High