COURSE SYLLABUS

FRUIT AND VEGETABLE PRODUCTS-I

1	Course Title:	FRUIT AND VEGETABLE PRODUCTS-I
2	Course Code:	GIDZ205
3	Type of Course:	Compulsory
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr. Gör. Dr. NEŞE ÖZMEN
16	Course Lecturers:	Meslek Yüksekokulları Yönetim Kurullarının Görevlendirdiği öğretim elemanları
17	Contactinformation of the Course Coordinator:	nozmen@uludag.edu.tr 0224 2961532 Uludağ Üniversitesi, MKP.M.Y.O Gıda Teknolojisi Programı,Mustafakemalpaşa, BURSA
18	Website:
19	Objective of the Course:	•To provide an understanding the chemistry of compounds, in particular pigments, phytochemicals and enzymes in the composition of fresh fruits and vegetables •To teach which microorganisms in fresh fruits and vegetables is important •To show how fruits and vegetables are processed using new technologies compared with conventional methods •To teach which steps are applied during the processing of fruits and vegetables and their effects on fruits and vegetables •To teach the changes that occur in qualities of fruits and vegetables during their processing •To enable students to understand the importance of processing of fruits and vegetables using new technologies within the framework of healthy nutrition
20	Contribution of the Course to Professional Development	To contribute to the professional development of graduate students on the properties and preservation of fresh fruits and vegetables

Learning Outcomes:

1	To understand how important the chemistry and microbiology of fruits and vegetables are;
2	To be able to get information about technologies related to the processing of fruits and vegetables;
3	To be able to determine appropriate parameters in order to perform the processing steps related to the processing methods of fruits and vegetables and perform the process;
4	To be able to perform the production that can eliminates the drawbacks occuring during and after the processing of fruits and vegetables using theoretical and experimental methods;
5	To be able to gain the ability recording information about production of fruits and vegetables ;
6	To be able to realize the importance of new technologies being aware of the relationship between fruits and vegetables health ;
7	To be able to gain problem-solving skills within the scope of fruits and vegetables processing technology ;
8	To be able to gain lifelong learning skills to follow the developments in related to fruits and vegetables processing technology ;

22	Course Content:

Week	Theoretical	Practical
1	Carbohydrates, nitrogenous substances, Lipids, vitamins, minerals	Changes in the anthocyanin present in fruits and vegetables
2	Acids, enzymes, phenolic substances, Phytochemicals,	Changes in anthocyanin present in fruits and vegetables
3	Plant-based toxins, additives, pigments	Spectrophotometric determination of chlorophyll
4	Causes and microbiology of fruit and vegetables spoilage	Spectrophotometric determination of chlorophyll
5	Enzymatic deterioration, non-enzymatic deterioration	Spectrophotometric determination of carotenoids
6	Microbiology of fresh fruits and vegetables	Spectrophotometric determination of carotenoids
7	Introduction to minimally processed fruits and vegetables, raw materials, peeling, cutting and slicing	Test (catalase) for blanching adequacy
8	Repeating Courses Midterm Exam	Determination of phenolic substance
9	Cleaning, washing ( the use of disinfectants), drying and packaging	Test (catalase) for blanching adequacy
10	Microbiological safety of minimally processed fruits and vegetables	Determination of phenolic compounds
11	Microbiological safety of minimally processed fruits and vegetables	Determination of phenolic compounds
12	Radiation sources and doses used in the irradiation of fruits and vegetables	Determination of antioxidant activity
13	The effect of irradiation on microorganisms growing in fruits and vegetables and composition of products	Determination of antioxidant activity
14	The safety of irradiated fruits and vegetables and their analysis methods	Determination of the relationship between phenolic compounds and antioxidant activity

23	Textbooks, References and/or Other Materials:	Cemeroğlu, B.2004. Meyve ve Sebze İşleme Teknolojisi 1. ISBN 975-98578-1-2. Başkent Klişe Matbaacılık.Ankara ¦ Cemeroğlu, B.2004. Meyve ve Sebze İşleme Teknolojisi 2. ISBN 975-98578-2-0. Başkent Klişe Matbaacılık.Ankara ¦ Jongen, W. 2002. Fruit and vegetable processing. Woodhead Publishing Ltd and CRC Pres, LLC. ISBN 0-8493-1541-7
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	1	10
Homeworks, Performances	0	0
Final Exam	1	60
Total	3	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	Measurement and Evaluation are carried out according to the principles of Bursa Uludağ University Associate and Undergraduate Education and Training Regulation.
Information	Results are determined with the letter grade determined by the student.

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	2	28
Practicals/Labs	14	2	28
Self Study and Preparation	14	1	14
Homeworks, Performances	0	5	5
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	10	10
Others	0	0	0
Final Exams	1	12	12
Total WorkLoad			97
Total workload/ 30 hr			3,23
ECTS Credit of the Course			3

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

	PQ1	PQ2	PQ3	PQ4	PQ5	PQ6	PQ7	PQ8	PQ9	PQ10	PQ11	PQ12
LO1	5	4	5	2	2	2	2	2	5	2	3	2
LO2	5	4	3	2	3	3	5	2	5	2	3	2
LO3	5	4	3	2	4	4	5	2	4	2	3	2
LO4	5	4	4	2	4	2	2	2	4	2	3	2
LO5	3	3	2	1	2	2	2	2	4	5	2	3
LO6	3	5	2	2	5	2	2	2	4	2	5	2
LO7	3	2	3	5	2	3	2	2	4	2	4	2
LO8	5	3	2	2	2	2	2	1	4	2	5	2

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High