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Course Description Course Name : Fruit Juice Technology Course Code : GM 479 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Fall (16 Weeks) ECTS : 4 Name of Lecturer(s) : Asst.Prof.Dr. ASİYE AKYILDIZ Learning Outcomes of the Course : Knows the composition of fruit and vegetables Knows deterioration factors of fruit and vegetables Knows the cold storage tecniques of fruit and vegetables Knows the fruit juice processing techniques Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To give information about the principles and the applications of fruit juice technology. Course Contents : Fruit and vegetables composition and the deterioration factors and mechanisms, tecniques of cold storage, fruit juice processing technique. Language of Instruction : Turkish Work Place : Classrooms and laboratories at Food Engineering Department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Composition of fruit and vegetable and application of related analysis reading related books and preparation of analysis report Presentation, Lecture, discussion 2 Composition of fruit and vegetable and application of related analysis reading related books and preparation of analysis report Presentation, Lecture, discussion 3 Deterioration factors and mechanisms and application of related analysis reading related books and preparation of analysis report Presentation, Lecture, discussion 4 Deterioration factors and mechanisms and application of related analysis reading related books and preparation of analysis report Presentation, Lecture, discussion 5 Technique of cold storage and application of related analysis reading related books and preparation of analysis report Presentation, Lecture, discussion 6 Technique of cold storage and application of related analysis reading related books and preparation of analysis report Presentation, Lecture, discussion 7 Some definitions related with fruit juice and application of related analysis reading related books and preparation of analysis report Presentation, Lecture, discussion 8 Middterm exam Revision of the related subjects Mid term exam 9 Pretreatment of fruit juice processing and application of related analysis reading related books and preparation of analysis report Presentation, Lecture, discussion 10 Treatment of fruit mash in fruit juice processing and application of related analysis reading related books and preparation of analysis report Presentation, Lecture, discussion 11 Techniques of press in fruit juice processing and application of related analysis reading related books and preparation of analysis report Presentation, Lecture, discussion 12 Techniques of clafication in fruit juice processing and application of related analysis reading related books and preparation of analysis report Presentation, Lecture, discussion 13 Production of pulp in fruit juice processing and application of related analysis reading related books and preparation of analysis report Presentation, Lecture, discussion 14 Techniques of filtration in fruit juice processing and application of related analysis reading related books and preparation of analysis report Presentation, Lecture, discussion 15 Techniques of concentration in fruit juice processing and application of related analysis reading related books and preparation of analysis report Presentation, Lecture, discussion 16/17 Final exam revision of the related 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 4 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 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 1 14 Assesment Related Works     Homeworks, Projects, Others 7 1 7     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 12 12 Total Workload: 99 Total Workload / 25 (h): 3.96 ECTS Credit: 4