COURSE SYLLABUS

FRUIT AND VEGETABLE PROCESSING TECHNOLOGY

1	Course Title:	FRUIT AND VEGETABLE PROCESSING TECHNOLOGY
2	Course Code:	GMD4238
3	Type of Course:	Compulsory
4	Level of Course:	First Cycle
5	Year of Study:	4
6	Semester:	8
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:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. Ö.UTKU ÇOPUR
16	Course Lecturers:	-
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941491 Fax: 0224 2941402 e-posta: ucopur@uludag.edu.tr Fax: 0224 2941402 e-mail: ucopur@uludag.edu.tr
18	Website:
19	Objective of the Course:	The aim of this course is to teach the students the basic processes and the process technology for the production of fruits and vegetables and give information to manage physical, biochemical and microbiological changes during production.
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	The student will be able to learn composition and nutrition values of fruits and vegetables.;
2	The student will be able to learn fruit and vegetable processing technology.;
3	The student will be able to learn equipments used in fruit and vegetable processing.;
4	The student will be able to have knowledge about quality control of processed fruit and vegetable. ;

22	Course Content:

Week	Theoretical	Practical
1	Harvesting, Storage and Pre-Processing of Fruits
2	Drying of Fruits
3	Freezing of Fruits
4	Canning of Fruits
5	Fruit Juice Production
6	Chemical and Biochemical Changes Occured during Fruits Processing and Microbiological Deterioration
7	Harvesting and Storage of Vegetables. Pre Processing Steps of Canned Food Production
8	Overall Evaluation of the Subjects
9	Canning of Vegetables
10	Vegetable Juice, Ketch-Up and Tomato paste, Tomato Sauce Production
11	Drying of Vegetables
12	Freezing and Freeze Drying of Vegetables
13	Preservation of Vegetables by Lactic Acid Fermentation
14	Chemical and Biochemical Changes Occured inVegetable Processing

23	Textbooks, References and/or Other Materials:	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, 273 s. Luh, B.S., J.G., Woodroof, 1975. Commercial Vegetable Processing. Avi Publishing Co. Westport Connecticut. 698 p. Luh, B.S., J.G., Woodroof, 1975. Commercial Fruit Processing. Avi Publishing Co. Westport Connecticut. 678 p. Mallett, C.P. 1993. Frozen Food Technology. Blackie Academic/ Professional. Glasgow, UK. 339 p. 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., Karadeniz, F. 2001. Meyve Suyu Üretim Teknolojisi. Gıda Teknolojisi Derneği Yayınları No: 25 Ankara, 384 s. Cemeroğlu, B., Karadeniz, F, Özkan M. 2003. Meyve ve Sebze İşleme Teknolojisi 3. Cilt. Gıda Teknolojisi Derneği Yayınları, No.28, Ankara. 690 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
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