Information Of Programmes

INSTITUTE OF SCIENCE / GM-573 - FOOD ENGINEERING

Code: GM-573

Course Title: EVALUATION METHODS OF FRUIT AND VEGETABLE

Theoretical+Practice: 3+0

ECTS: 6

Year/Semester of Study

1 / Fall Semester

Level of Course

2nd Cycle Degree Programme

Type of Course

Optional

Department

FOOD ENGINEERING

Pre-requisities and Co-requisites

None

Mode of Delivery

Face to Face

Teaching Period

14 Weeks

Name of Lecturer

FEYZA KIROĞLU ZORLUGENÇ (fkzorlugenc@nevsehir.edu.tr)

Name of Lecturer(s)

Language of Instruction

Turkish

Work Placement(s)

None

Objectives of the Course

It is aimed to teach the methods of preserving fruit and vegetable and to give information about the latest techniques applied. In this context, the students are equipped with qualified information and their applications in the sector are targeted.

Learning Outcomes		PO	MME
The students who succeeded in this course:
LO-1	can apply basic and modern methods in fruit and vegetable processing technology	PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-3 Integrates knowledge from different disciplines PO-6 Has extensive knowledge about modern techniques and methods applied in food technology	Examination
PO: Programme Outcomes MME:Method of measurement & Evaluation

Course Contents
Preservation of fruits and vegetables in fresh stage (cold storage, MAP, controlled atmosphere), processing with several methods and preservation by thermal and non-thermal methods
Weekly Course Content
Week	Subject	Learning Activities and Teaching Methods
1	Fruit and vegetable ingredients	Lecture Method, Question and Answer
2	Pre-treatments applied to fruits and vegetables	Lecture, discussion or Distance Learning
3	Cold storage, modified atmosphere packaging, controlled atmosphere storage	Lecture, discussion or Distance Learning
4	Coating of fruits and vegetables	Lecture, discussion or Distance Learning
5	Freezing preservation of foods	Lecture, discussion or Distance Learning
6	Preservation with radiation and protective compounds	Lecture, discussion or Distance Learning
7	Fruit juice production (I)	Lecture, discussion or Distance Learning
8	mid-term exam
9	Fruit juice production (II)	Lecture, discussion or Distance Learning
10	Canned production (I)	Lecture, discussion or Distance Learning
11	Canned production (II)	Lecture, discussion or Distance Learning
12	Jam, marmalade and jelly production	Lecture, discussion or Distance Learning
13	Tomato paste production	Lecture, discussion or Distance Learning
14	Drying	Lecture, discussion or Distance Learning
15	Protection by nonthermal methods	Lecture, discussion or Distance Learning
16	final exam
Recommend Course Book / Supplementary Book/Reading
1	Jongen, W., 2002. Fruit and Vegetable Processing, Woodhead Publishing, 408 pp.
2	Barrett, D.M., Somogyi, L., Ramaswamy, H., 2005. Processing Fruits Science and Technology, CRC Press, New York, 864 pp.
Required Course instruments and materials

Assessment Methods
Type of Assessment	Week	Hours	Weight(%)
mid-term exam	8	2	40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam	16	2	60

Student Work Load
Type of Work	Weekly Hours	Number of Weeks	Work Load
Weekly Course Hours (Theoretical+Practice)	3	14	42
Outside Class
a) Reading	2	8	16
b) Search in internet/Library	3	6	18
c) Performance Project			0
d) Prepare a workshop/Presentation/Report	5	6	30
e) Term paper/Project	4	4	16
Oral Examination			0
Quiz			0
Laboratory exam			0
Own study for mid-term exam	5	6	30
mid-term exam	2	1	2
Own study for final exam	5	6	30
final exam	2	1	2
			0
			0
Total work load;			186