Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-318BEVERAGE TECHNOLOGYCompulsory365
Level of Course Unit
First Cycle
Objectives of the Course
Students in this course take the appropriate environment necessary information, tools and equipment provided in accordance with the Turkish Food Codex will be able to control the production of non-alcoholic beverages.
Name of Lecturer(s)
Öğr. Gör. Sanem BULAM
Learning Outcomes
1According to the technique concentrates, pulps, fruit juice and fruit nectar may be produced.
2According to the technique flavored and powdered drinks will be able to produce.
3Soda mixes will be able to prepare according to the technique.
4According to the technique the addition of CO2 will be made .
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
A. FRUIT JUICE PRODUCTION TECHNOLOGY ; Fruit Juices Regarding Legislation to Fruit Juice process them in terms of Fruits Major Qualities, Press Line, Pulp Line, Citrus Line, Filling Line, some fruit ( crisp and fuzzy type) and vegetables ( tomatoes, carrots juices, etc. ) of the Juice Production Stages (pressing , decantation , filtration, pasteurization etc.), the tools and equipment used in the production , Fruit & Vegetable Juices Quality Control B. GAS BEVERAGES PRODUCTION TECHNOLOGY ; 1. MIXING in CARBONATED DRINKS; 1. Definition and Properties of Carbonated Drinks 2. Kinds of Carbonated Drinks 3. Soft Drinks Communiqué 4. Basics and Auxiliary Components Used in the Production of Carbonated Drinks a. water b. CO2 c. Sugar output d. Acidity Regulator e. Flavorings 5. Considerations while preparing a mixture 6. Determination of the components entering into the mixture 2. ADDITIONAL CO2 and FILLING PROCESS ; 1. Purpose and Importance of extra CO2 2. Machinery and equipment used in addition of CO2. a. Properties b. Setup and Control c. Cleaning and Maintenance 3. Machinery and equipment used in the filling process a. Properties b . Setup and Control c. Cleaning and Maintenance 4. Caring Matters to be Considered in Filling Process
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Legislation in Fruit Juices.
2Main qualifications of Fruits in the terms of to be processed into Fruit Juice.
3Press Line, Pulp Line, Citrus Line, Filling Line.
4Some fruit juice (crisp and fuzzy type) Production Process (pressing, decantation, filtration, pasteurization and so on).
5Some vegetables juice (tomato, carrot juice, etc..) Production Process.
6Tools and Equipments used in production.
7Fruit and Vegetable Juices Quality Control.
8Midterm exam.
9Definition and Properties of Carbonated Drinks.
10Carbonated beverage types, Soft Drinks Communiqué.
11Basic and Auxiliary Components Used in the Production of Carbonated Drinks.
12Considerations will be applied while preparing the mixture, Determination of Components will be entered into the mixture.
13Purpose and Importance of extra CO2, Machinery and equipment used in extra CO2.
14Machinery and equipment used in the filling process.
15Matters to be Considered in Filling Process.
16Final exam.
Recommended or Required Reading
Cemeroğlu, B., Karadeniz, F. 2004. Meyve Suyu Üretim Teknolojisi in Meyve ve Sebze İşleme Teknolojisi. Ed: Prof. Dr. Bekir Cemeroğlu. 1. Cilt. İkinci Baskı. s. 297-654. Gıda Teknolojisi Derneği Yayınları No: 35. Ankara. Acar, J. Meyve ve Sebze İşleme Teknolojisi. 2005. Cilt 1. Hacettepe Üniversitesi Yayınları. Ankara. Ötleş, S., Akçiçek, E., (ed.) 2010. İçecekler, Beslenme ve Sağlık. Palme Yayıncılık. Ankara.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Makeup Examination111
Attending Lectures14456
Self Study14342
Individual Study for Mid term Examination11515
Individual Study for Final Examination12020
TOTAL WORKLOAD (hours)136
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1 4      
LO2 4      
LO3 4      
LO4 4      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr