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Course Description Course Name : Quality Control of Fruit and Vegetable Product Course Code : GM-520 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. HASAN FENERCİOĞLU Learning Outcomes of the Course : Supplies the needs of well-trained and experienced staffs for the industry Provides knowledge about product quality and related standards to the individuals who will work on their expertise study related to fruit and vegetables Clarifies the relationship between the quality and raw materials, and encoures to produce high quality raw materials Gain ability of adaptation to team work, respect for professional ethics and lifelong learning Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The objective of the course is to supply well- trained and experienced people who will provide Quality Control in commodity gained from fruit and vegetables Course Contents : Importance of Quality Control, Principles of Evaluation, Sample Preparation and Introduction of Results, Package Evaluation, Taste, Odor, Shape, Maturity, Texture, Enzyme Activity, pH, Total Acidity and Foreign Material Analyses Language of Instruction : Turkish Work Place : Classrooms in the department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 The Importance of Quality Control and Assurance in Fruit and Vegetable Processing Industry Reading class materials Lecturing, discussion 2 Organisation and Responsibilities of the Quality Control Department Reading class materials Lecturing, discussion 3 Color Measurement and Evaluation Reading class materials Lecturing, discussion 4 Size and Shape Properties Reading class materials Lecturing, discussion 5 Textural structure Reading class materials Lecturing, discussion 6 Viscosity Reading class materials Lecturing, discussion 7 Taste and Aroma Reading class materials Lecturing, discussion 8 Midterm Exam 9 Sensory evaluation Reading class materials Lecturing, discussion 10 Microbiological evaluation Reading class materials Lecturing, discussion 11 Chemical evaluation Reading class materials Lecturing, discussion 12 Standards related to Selected Products Reading class materials Lecturing, discussion 13 Report Preparation Reading class materials Lecturing, discussion 14 Control of Production - Ensuring Quality Assurance Reading class materials Lecturing, discussion 15 Applications Reading class materials Lecturing, discussion 16/17 Final Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Cemeroğlu, B., 2009 (Ed). Meyve Sebze İşleme Teknolojisi Cilt1 (Meyve ve Sebzelerin Bileşimi). Gıda Teknolojisi Derneği Yayınları No:38, Ankara Üniversitesi  Cemeroğlu, B., 2007 (Ed). Food Analyses. Gıda Teknolojisi Derneği Pub.No:34, Ankara Üniversitesi Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 80     Homeworks/Projects/Others 2 20 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 3 2 Examine and improve the social relationships and the norms; act to change them if necessary 3 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 4 4 Use advanced information and communication technologies along with the required level of computer software knowledge 1 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 4 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 4 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 3 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 4 9 Carry out work reqiring expertise in the food engineering field independently 3 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 3 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 4 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 4 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 3 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 3 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 3 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 4 56     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 2 10 20     Mid-term Exams (Written, Oral, etc.) 1 20 20     Final Exam 1 20 20 Total Workload: 144 Total Workload / 25 (h): 5.76 ECTS Credit: 6