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Course Information

Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
FRUIT AND VEGATABLE TECHNOLOGY	GDM409		0 + 0	2.0	4.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Graduate Degree
Course Type	Compulsory
Mode of delivery	visual material, oral presentation, lecture notes
Course Coordinator
Instructors
Assistants
Goals	Teaching on the composition of fruits and vegetables, chemical and biochemical properties and changes in fruits and vegetables, fruit and vegetable processing technologies.
Course Content	Physical, chemical and biological properties of fruits and vegetables; pre-treatments on the preservation of fruits and vegetables, freezing of fruits and vegetables, canning, production technology of tomato paste, jam production technology, drying technology, fruit juice production technology, high-pressure processing of fruits and vegetables, quality analysis in fruit and vegetable products
Learning Outcomes	1) 1.Learn processes used in the production of canning, packaging, analysis related with the packaging and the causes of deterioration of canned foods 2) 2.Applies tomato and pepper paste production technology 3) Knows about classification and general chemical composition of fruits and vegetables) 4) Knows about processing of fruits and vegetables. 5) Knows about legislations about processed fruits and vegetables. 6) 3.Applies jam and marmalade production technology 7) 4.Implements fruit juice processing and learn the preparation of fruit juices by reconstitution 8) 5.Implements the methods for dehydration of fruits and vegetables 9) 6.Applies frozen food processing, packaging and storage of frozen products.