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Course Description Course Name : Production of Preserves, Jam and Jelly Course Code : GM-517 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. HASAN FENERCİOĞLU Learning Outcomes of the Course : Supplys the needs of well trained and experienced staffs for the industry Leads new investments in the related subject Improves the health of the individual / society enabling to produce the products in home/institution conditions . Gains 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 help students to gain knowledge and skill at producing preserves, jam and jelly,products of one of the most important branches in food industry. Course Contents : History of Pectin Production and Use, Principles of Preservation by Increasing Sugar Content of Foods,standards of identity for preserves, Recipes of Various Fruit Preserves, Jams and Jellies, Hit Points of Production. 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 Introduction Reading class materials Lecturing, discussion 2 The Importance of Water Activity in Foods, Water Activity Value Reduction Methods Reading class materials Lecturing, discussion 3 Pretreatment Used for fruits Reading class materials Lecturing, discussion 4 Pectin, Pectin Gel Formation; Technological Features of pectin Reading class materials Lecturing, discussion 5 Methods of use of pectin Reading class materials Lecturing, discussion 6 Recipe Preparation; pectin, sugar, acid, water and other ingredients Reading class materials Lecturing, discussion 7 Cooking Techniques; Outdoor boiler Cooking, Cooking under Vacuum Reading class materials Lecturing, discussion 8 Midterm Exam 9 Cooling of the product, Packaging and Storage Reading class materials Lecturing, discussion 10 Quality Criteria related to preserve, jam and jelly Reading class materials Lecturing, discussion 11 Jams Manufacturing Practice Reading class materials Lecturing, discussion 12 Jams Manufacturing Practice Reading class materials Lecturing, discussion 13 Jelly Manufacturing Practice Reading class materials Lecturing, discussion 14 Low Calorie (diet) preserve production Reading class materials Lecturing, discussion 15 Manufacturing mistakes and spoilage in products with increased sugar content 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 Cilt 2 (Reçel, Marmelat Üretim Teknolojileri). Gıda Teknolojisi Derneği Yayınları No:39, Ankara Üniversitesi  Anon ( ). Handbook for The Fruit Processing Industry. A/S Kobenhavns pectin fabrik, DK-4623 Lille Skensved, Denmark. 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 1 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 2 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 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 4 56     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 1 15 15     Mid-term Exams (Written, Oral, etc.) 1 20 20     Final Exam 1 20 20 Total Workload: 139 Total Workload / 25 (h): 5.56 ECTS Credit: 6