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Course Description Course Name : Fruit-vegetable Processing Technology Course Code : GM 474 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Spring (16 Weeks) ECTS : 4 Name of Lecturer(s) : Asst.Prof.Dr. ASİYE AKYILDIZ Learning Outcomes of the Course : Knows preservation of fruits and vegetables by canning, freezing and drying Knows tomato paste and jam - marmalade processing technology Knows application of some analyzes according to technology subjects. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To give information about principles and application areas of fruit and vegetable processing technology. Course Contents : Preservation of fruits and vegetables by freezing, canning, and drying Tomato paste and jam - marmalade processing Application of some analyzes according to technology subjects Language of Instruction : Turkish Work Place : Classrooms and Laboratories of Food Engineering Department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Pretreatment of Fruit and vegetable Reading of course books Presentation, Lecture, discussion 2 Pretreatment of Fruit and vegetable Reading course books Presentation, Lecture, discussion 3 freezing preservation of fruit and vegetable and application of analysis on this subject Reading of course books Preparing the analysis reports Presentation, Lecture, discussion 4 freezing preservation of fruit and vegetable and application of analysis on this subject Reading of course books Preparing the analysis reports Presentation, Lecture, discussion 5 Canning of fruit and vegetable and application of analysis on this subject Reading of course books Preparing the analysis reports Presentation, Lecture, discussion 6 Canning of fruit and vegetable and application of analysis on this subject Reading of course books Preparing the analysis reports Presentation, Lecture, discussion 7 Canning of fruit and vegetable and application of analysis on this subject Reading of course books Preparing the analysis reports Presentation, Lecture, discussion 8 Midterm exam studying the related subjects Midterm exam 9 Canning of fruit and vegetable and application of analysis on this subject Reading of course books Preparing the analysis reports Presentation, Lecture, discussion 10 Tomato paste processing tecnology and application of analysis on this subject Reading of course books Preparing the analysis reports Presentation, Lecture, discussion 11 Tomato paste processing tecnology and application of analysis on this subject Reading of course books Preparing the analysis reports Presentation, Lecture, discussion 12 Jam and marmelade processing technology and application of analysis on this subject Reading of course books Preparing the analysis reports Presentation, Lecture, discussion 13 Jam and marmelade processing technology and application of analysis on this subject Reading of course books Preparing the analysis reports Presentation, Lecture, discussion 14 Dehyration technology and application of analysis on this subject Reading of course books Preparing the analysis reports Presentation, Lecture, discussion 15 Dehyration technology and application of analysis on this subject Reading of course books Preparing the analysis reports Presentation, Lecture, discussion 16/17 Final exam studying all the subjects Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)               Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 90     Homeworks/Projects/Others 7 10 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 Gains the ability to use knowledge and skills in his/her field. 5 2 Improve a process-based system using the methods of measurement and evaluation 5 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 5 5 Researches and analyzes complex systems using scientific methods 4 6 Uses objective and subjective methods to evaluate food quality and interprets the results 5 7 Selects and uses modern technical systems in food engineering and technology applications 5 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 5 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 4 10 Complies with teamwork 5 11 Analytically and critically evaluates the learned information. 5 12 Knows the necessity of lifelong learning. 5 13 Communicates effectively and healthily in the relevant field and uses communication technologies 5 14 Knows a foreign language at a level to follow the literature about foods and communicate 5 15 is respectful of professional ethics 5 16 Has ability to plan, implement and develop a food process 5 17 Knows the legislation and management systems related to foods 5 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 5 * 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 1 14 Assesment Related Works     Homeworks, Projects, Others 7 2 14     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 10 10 Total Workload: 104 Total Workload / 25 (h): 4.16 ECTS Credit: 4