Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-409FRUIT AND VEGETABLE PROESSING TECHNOLOGYCompulsory474
Level of Course Unit
First Cycle
Objectives of the Course
The aim of the course is to provide the students with an efficient and sufficient knowledge about preserving fruit and vegetables with various methods, canning production technology, tomato paste production technology, jam-marmalade production technology and drying technologies.
Name of Lecturer(s)
Ögr.Gör. Muhammet DEMİRBAŞ
Learning Outcomes
1To be able to understand new technologies and gain problem solving skills within the scope of fruit and vegetable processing technology.
2Knows the basic process types and steps applied in the preservation methods of fruits and vegetables.
3Drying Technology understands the basic process steps.
4Acquire process information on jam-marmalade production technology
5Knows the pre-treatments in the preservation of fruits and vegetables by various methods.
6To be able to have knowledge about cans production technology and new production technologies applied today.
7Tomato paste technology manages process information.
Mode of Delivery
Face to Face
Prerequisites and co-requisities
Recommended Optional Programme Components
Course Contents
Pretreatment of fruits and vegetables by various methods, Freezing of fruits and vegetables, Canned food production technology of fruit vegetables, Heat treatment and equipment used in canned food, Tomato paste production technology, Jam-marmalade production technology, Drying technology and water activity, Drying of Fruits and Vegetables
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Pretreatment of fruits and vegetables by various methods
2Freezing of fruits and vegetables
3Cooling load in freezing foods
4Freezing system selection of foods, freezing capacity
5Packaging, storing and unpacking of frozen products
6Canned food production technology
7Thermal processing and equipment used in canned food
8Degradation of canned fruits and vegetables
9The control and storage of canned food, the quality of canned foodstuffs.
10tomato paste processing technology
11midterm exam
12Quality factors of paste
13jam- marmelade processing technology
14drying technology
15Drying of fruits and vegetables
16final exam
Recommended or Required Reading
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)
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Makeup Examination111
Attending Lectures14228
Practice14114
Laboratory14114
Self Study14342
Individual Study for Mid term Examination339
Individual Study for Final Examination3412
TOTAL WORKLOAD (hours)122
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1 5      
LO2 5      
LO3 5      
LO4 5      
LO5 5      
LO6 5      
LO7 5      
* 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