Nevşehir Hacı Bektaş Veli University Course Catalogue
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| 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 | |||||
| The aim of this course is to provide students with the knowledge and experience that will provide quality assurance in fruits, vegetables and various products produced from them. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can define quality. |
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 |
Examination |
| LO-2 | can explain the importance of quality control. |
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 |
Examination |
| LO-3 | can apply quality control analysis in fruits and vegetables and their products |
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 |
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| Course Contents | ||
| The importance of quality control, evaluation principles, examining the package, sample preparation, physical, chemical, biochemical, microbiological, sensory analysis and residue analysis of products, evaluation of results. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | The Importance of Quality Control and Assurance in Fruit and Vegetable Processing Industry | Lecture, discussion or Distance Learning |
| 2 | Quality and quality control in fresh fruits and vegetables | Lecture, discussion or Distance Learning |
| 3 | Quality and quality control in fresh fruits and vegetables | Lecture method, Question and answer, Experimentation |
| 4 | Quality and quality control in canned fruit and vegetables | Lecture, discussion or Distance Learning |
| 5 | Quality and quality control in canned fruit and vegetables | Lecture, discussion or Distance Learning |
| 6 | Quality and quality control in fruit and vegetable juices | Lecture, discussion or Distance Learning |
| 7 | Quality and quality control in fruit and vegetable juices | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Quality and quality control in tomato paste | Lecture, discussion or Distance Learning |
| 10 | Quality and quality control in tomato paste | Lecture, discussion or Distance Learning |
| 11 | Quality and quality control of jam, marmalade and jelly | Lecture, discussion or Distance Learning |
| 12 | Quality and quality control of jam, marmalade and jelly | Lecture, discussion or Distance Learning |
| 13 | Quality and quality control in dried fruits and vegetables | Lecture, discussion or Distance Learning |
| 14 | Quality and quality control in dried fruits and vegetables | Lecture, discussion or Distance Learning |
| 15 | Quality and quality control in frozen fruits and vegetables | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Meyve Suyu Endüstrisinde Kalite Kontrolü, 1992. Ankara Üniversitesi Ziraat Fakültesi Gıda Bilimi Ve Teknolojisi Bölümü, Gıda Araştırma Fonu Yayın No: 1, Ankara, syf.300. | |
| 2 | Ranganna, S., 2008. Handbook of Analysis and Quality Control for Fruit and Vegetable Products, Tata McGraw-Hill, p.1112. | |
| 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 | 5 | 25 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 5 | 6 | 30 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 181 | ||