Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
UGT2012013272	FRUIT AND VEGETABLE TECHNOLOGY - I	Compulsory	2	3	3

Level of Course Unit

Short Cycle

Objectives of the Course

The aim of the course is • to give the students basic information about fruit and vegetable content and structure • to give the students basic information about preliminary operations • to provide the basic knowledge about fruit and vegetable processing technology

Name of Lecturer(s)

Yrd.Doç.Dr.Bekir Gökçen MAZI

Learning Outcomes

1	To gain knowledge on the content and structure of fruits and vegetables and their processing technologies
2	Have basic knowledge about the industrial machines used in fruit and vegetable processing
3	To gain basic information about preliminary operations used in fruit and vegetable processing

Mode of Delivery

Formal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

• Content and structure of fruit and vegetable • Classifications of food spoilage • Cleaning, sorting and grading of raw materials • Size reduction and size reduction equipments • Cold storage, freezing and drying technology

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction to the fruit and vegetable technology
2	Fruit and vegetable content and structure
3	Contamination sources and food spoilage
4	Cleaning of raw material
5	Sorting and grading
6	Peeling of raw material and machines that are used in these operations
7	Size reduction, size reduction equipments in food industry
8	Mid-term exam
9	Cold storage technology
10	Canning Technology
11	Tomato paste production technology
12	Jam and marmalade production technology
13	Freezing of fruit and vegetable
14	Drying technology
15	Utilization of fruit and vegetable wastes
16	Final exam

Recommended or Required Reading

1. Cemeroğlu, B., 2004. Meyve ve Sebze İşleme Teknolojisi I-II. Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü. Gıda Teknolojisi Derneği Yayınları No:28 Ankara

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Laboratory	7	2	14
Question-Answer	14	1	14
Experiment	7	2	14
Observation	7	2	14
Report Preparation	2	4	8
Self Study	14	1	14
Individual Study for Mid term Examination	1	6	6
Individual Study for Final Examination	1	6	6
TOTAL WORKLOAD (hours)			94

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15
LO1	1	5	2	1	1	2	2	2	2	5	5	5	3	2	1
LO2	2	2	1	2	2	5	5	2	2	2	5	5	2	1	2
LO3	2	2	2	5	5	2	5	2	2	2	2	2	2	1	1

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High