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SDÜ Education Information System Course Content
Programme
Faculty of Engineering Food Engineering
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
GDM404
Fruit and Vegetable Processing Technology
2.00
0.00
1.00
2.50
4.00
2
Course Information
Language of Instruction
Turkish
Type of Course Unit
Required
Course Coordinator
Assistant Professor Dr. Alper KUŞÇU
Course Instructors
3-Dr. Alper Kuşçu
Course Assistants
 
Course Aims
Understanding of basic principles about fruit and vegetable processing
Course Goals
to give fundamental principles of fruit and vegetable processing
Learning Outcomes of The Course Unit
To give the applications of basic engineering knowledge
An ability to provide engineering prosessing which are necessary to create engineering treatment
Understanding properties of components of fruit and vegetable products
To improve ability of production of fruit and vegtable based products
Course Contents
To investigate structure and composition of fruit and vegetables, fruit juice, nectar and cookies, canning, jam and marmalade production, refrigerated and frozen storage and dehydrated produtcs technology.
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
1
100
Course Duration (Excluding Exam Week)
14
3
42
Quiz
0
0
Time Of Studying Out Of Class
14
2
28
Homework
0
0
Homeworks
0
0
0
Attendance
0
0
Presentation
0
0
0
Application
0
0
Project
0
0
0
Lab
0
0
Lab Study
14
2
28
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
15
15
Seminary
0
0
Finals
1
20
20
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
133
The ratio of the term to success
40
Course's ECTS Credit
4
The ratio of final to success
60
 
TOTAL
100
 
Recommended or Required Reading
Textbook
-
Additional Resources
Cemeroğlu, B., Yemenicioğlu, A., Özkan, M., Meyve ve Sebzelerin Bilesimi ve Soğukta Depolanmaları, Gıda Teknolojisi Derneği, (2001).
Cemeroğlu, B., Karadeniz, F., Meyve Suyu Teknolojisi, Gıda Teknolojisi Derneği, (2001).
Cemeroğlu, B., Karadeniz, F., Özkan, M., Meyve ve Sebze İşleme Teknolojisi, Gıda Teknolojisi Derneği, (2001).
Acar, J. Gökmen, V. Meyve ve Sebze İşleme Teknolojisi Cilt I-Meyve ve Sebze Suları Üretimi, Hacettepe Üniversitesi Yayınları, (2004).
Acar, J. Gökmen, V. Meyve ve Sebze İşleme Teknolojisi Cilt II, Hacettepe Üniversitesi Yayınları, (2004).
Material Sharing
Documents
-
Assignments
-
Exams
-
Additional Material
-
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
Giving the theoretical contents of courses offered by our department to students by experienced academic staff to provide enough knowledge for Professional applications.
4