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Course Description Course Name : Physiology, Packing and Storage of Fresh Cut Fruit and Vegetables Course Code : BB-560 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. ÖMÜR DÜNDAR Learning Outcomes of the Course : Gains conceptual and theoretical information about fresh-cut products. Gains practical skills to conduct technical and cultural applications on how to direct chemical change of fresh cut products Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To have exclusive knowledge on fresh cut products. Course Contents : The preparation of fresh-cut products and partially processed products that comply with the process (sorting, cleaning, chopping, chemical applications) , their packaging with different packaging materials (modified atmosphere bags, stretch film), the storage and transport of these products Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Current situation of fresh-cut product technology in the world and our country. Lecture notes and reference books Face to face education 2 Determining the harvest time of fresh-cut products Lecture notes and reference books Face to face education 3 Advantages of using fresh-cut products Lecture notes and reference books Face to face education 4 Reducing respiration rate of fresh-cut products Lecture notes and reference books Face to face education 5 Products which are suitable for fresh-cut technology Lecture notes and reference books Face to face education 6 Factors effecting the quality of fresh-cut products Lecture notes and reference books Face to face education 7 Cutting and cutting process of fresh-cut products Lecture notes and reference books Face to face education 8 Mid-term exam Preparation for the examination Written exam 9 Preventing the darkening on fresh-cut products Lecture notes and reference books Face to face education 10 Packaging treatments of fresh-cut products Lecture notes and reference books Face to face education 11 Storage of fresh-cut products Lecture notes and reference books Face to face education 12 Storage of fresh-cut products in modified atmosphere packaging Lecture notes and reference books Face to face education 13 Temperature control of fresh-cut products Lecture notes and reference books Face to face education 14 Control of infections on fresh-cut products Lecture notes and reference books Face to face education 15 Environmentally friendly treatments alternative to chemicals on fresh-cut products Lecture notes and reference books Face to face education 16/17 Final exam Preperation for the examination Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Processing Fruit Science and Technology (D. Barett editör). CRC Press Inc. Florida  Postharvest Technology of Fruit and Vegetables (A.K. Thompson, editör). Blacwell Science.  Fresh-cut Fruits and Vegetables Science, Technology, and Market (O. Lamikanra, editör). CRC Press Inc. Florida. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 0 40 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 Developing and improving the horticultural knowledge to professional level based on the bachelors degree qualifications 3 2 Understanding the horticulture and the interaction between the related disciplines 3 3 Solving problems by research methods and establishing cause-effect relationship 3 4 Using the theoretical and practical knowledge of Horticulture, supporting the related up to date progress with the quantitative and qualitative data, combining and interpreting the information and data obtained from different disciplines and developing new information and theories by synthesis. 4 5 Carrying out a study individually that requires professional knowledge in Horticulture 3 6 Analytically approaching in order to solve unpredictable and complex problems encountered in applications related to Horticulture, planning the research process, producing solutions by taking responsibility and evaluating-defending the obtained results 4 7 Leading in the situations when solving problems related to horticulture is necessary 4 8 Entering database related to horticulture, utilizing those sources and self-updating. 3 9 Evaluating the knowledge and skills in horticulture by criticism and directing their own learning process 3 10 Presenting their studies, developments of their expertise topic and research results by orally, written and taking advantage of visual equipments 4 11 Using software related to horticulture sufficiently and using information and communication technologies in advanced level 4 12 Obtaining data by scientific methods in order to solve a problem related to horticulture, establishing and interpreting the data by considering the scientific and ethical values 4 13 Using the assimilated horticultural knowledge in interdisciplinary studies, explaining, presenting and evaluating 4 * 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 5 70     Out of Class Study (Preliminary Work, Practice) 14 5 70 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 12 12 Total Workload: 162 Total Workload / 25 (h): 6.48 ECTS Credit: 6