EGE 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
16011301T11208	FRUIT AND VEGETABLE TECHNOLOGY-II	Compulsory	2	4	4

Level of Course Unit

Short Cycle

Language of Instruction

Turkish

Objectives of the Course

This lecture aims to gain students the qualifications to produce fruit juice, fruit nectarine, pickles and vinegar in accordance with the Turkish Food Codex and TS Standards.

Name of Lecturer(s)

Doç. Dr. Nur CEYHAN GÜVENSEN

Learning Outcomes

1	Processing of fruit juice
2	Processing of nectar
3	Processing of pickles
4	Processing of vinegar

Mode of Delivery

Face to Face

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

This lecture highly contents the production of fruit juice, pickles and vinegar.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	To prepare of raw material for processing	To propare for practise
2	Pressing, depectinisation and filtration	The test for depectinisation and filtration
3	Filtration and concentration	To review of equipment
4	To prepare for fruit juice and filling	To review of pasteurization
5	To prepare of raw material for nectar processing	Production of pulp
6	Heat processing for nectar	Enzyme inactivation in pulp
7	To achieve pulp processing end concentrate of pulp	To obtain fruit juice
8	Mid-term exam
9	To prepare a mixture and set it aside to pickle	The calculations of salt concentration
10	Pre treatment for production of pickle	The calculations of salt concentration
11	Fermentation	Excursion to companies
12	Pre treatment for production of vinegar	Excursion to companies
13	Fermentation	The determination of salt content
14	Filtration and pasteurization	Excursion to companies
15	Filtration and pasteurization	Evaluation of the practice
16	Final examination

Recommended or Required Reading

1- Bekir Cemeroğlu, 2009. Fruit and Vegetable Processing Technology, Volume 1 and Volume 2. Food Technology Association Publications, No: 38 Ankara 2- Engin Yaralı, 2017. Fruit and Vegetable Technology II, 106 pages.

Planned Learning Activities and Teaching Methods

Activities are given in detail in the sections of "Assessment Methods and Criteria" and "Workload Calculation".

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Attending Lectures	14	1	14
Practice	14	1	14
Field Trip	8	2	16
Project Preparation	3	5	15
Project Presentation	3	5	15
Individual Study for Mid term Examination	4	5	20
Individual Study for Final Examination	4	5	20
Laboratory Midterm Examination	1	2	2
Laboratory Examination	1	2	2
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	PO 9	PO 10	PO 11	PO 12
LO1				5	4				4
LO2	4	5		4	5	4		4	3
LO3	4	4		4	5	5		5	4		3
LO4	5	5		5	4	5		5	3		4	3

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