COURSE SYLLABUS

JAM, MARMALADE AND JELLY TECHNOLOGIES

1	Course Title:	JAM, MARMALADE AND JELLY TECHNOLOGIES
2	Course Code:	GSD4217
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:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. Ö.UTKU ÇOPUR
16	Course Lecturers:	Doç. Dr. C. Ece TAMER
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
18	Website:
19	Objective of the Course:	The objectives of the course are to teach processing technology of jam, marmalade and jelly, to give information about the equipments used for production and to educate the student as a qualified food engineer in this area.
20	Contribution of the Course to Professional Development

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 learn 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 have knowledge about factors affecting the quality, production problems and their solutions.;

22	Course Content:

Week	Theoretical	Practical
1	General Information About Jam, Marmalade and Jelly
2	Raw Materials Used for Jam, Marmalade and Jelly Production and Their Properties
3	Raw Materials Used For Jam, Marmalade and Jelly Production and Their Preparation for Production
4	Equipments and Their Properties Used for Processing.
5	Material Balances for Preparation of Jam, Marmalade and Jelly Recipes
6	Material Balance of Jam, Marmalade and Jelly
7	Optimum Gelling Conditions
8	Overall Evaluation of the Subjects
9	Evaporation Techniques and Evaporators used
10	Filling and Packaging Equipments
11	Technical Visit
12	Diabetic and, Low Calorie Jam and Marmalade production
13	Quality and Its Importance in Jam, Marmalade and Jelly Production
14	Critical Control Points and Quality Parameters in Jam, Marmalade and Jelly Production

23	Textbooks, References and/or Other Materials:	Kılıç, O., F. Başoğlu, Ö.U. Çopur. 1997. Meyve ve Sebze İşleme Teknolojisi -1. U.Ü.Ziraat Fak. Ders Notları No: 73. Bursa, 192 s. Luh, B.S., J.G. Woodroof. 1975. Commercial Fruit Proccessing. Avi Publishing Co. Westport Connecticut. 710 p. 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. Cemeroğlu, B., A. Yemenicioğlu, M. Özkan. 2001. Meyve ve Sebzelerin Bileşimi ve Soğukta Depolanmaları. Gıda Teknolojisi Derneği Yayınları No: 24. Ankara. 328 s. Cemeroğlu, B., F. Karadeniz, M. Özkan. 2003. Meyve ve sebze işleme teknolojisi, Gıda Teknolojisi Derneği Yayınları, No: 28, Ankara. 690 s. Acar, J., V. Gökmen. 2005. Meyve ve Sebze İşleme Teknolojisi Cilt 1 ve Cilt 2. Hacettepe Üniv. Yayınları.
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