Iğdır 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
170500108105	FRUIT AND VEGETABLE PROCESSING	Compulsory	4	8	4

Level of Course Unit

First Cycle

Objectives of the Course

The aim of this course; The student's understanding of the basic processes of fruit and vegetable production, learning the processing technologies and making them ready for industrial applications by giving the knowledge to manage the physical, biochemical and microbiological changes that will occur during production.

Name of Lecturer(s)

Öğr.Gör. Nagihan KILIÇ

Learning Outcomes

1.The student learns the composition and nutritional values of fruits and vegetables. ; 2 The student learns fruit and vegetable processing technologies; 3 The student will have information about the equipment used in fruit and vegetable processing; 4 The student will have information about the quality control of processed fruits and vegetables;

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

YOK

Recommended Optional Programme Components

Course Contents

Includes Harvesting and Pre-Processing Storage of Fruits, Preparation of Fruits for Processing, Marketing

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Harvesting and Storage of Fruits Before Processing, Preparation of Fruits for Processing
2	Drying of Fruits
3	Freezing Fruits
4	Processing of Fruits into Canning
5	Fruit Juice Production
6	Chemical and Biochemical Reactions in Fruit Processing and Microbiological Deterioration in Fruit and Vegetable Products
7	ARASINAV
8	Harvesting of Vegetables, Pre-processing and Storage, Pre-Processing of Vegetables in Canning
9	General Evaluation of the Subjects
10	Canning Vegetables
11	Production of Vegetable Juice, Tomato Paste, Ketchup and Tomato Sauces
12	Freezing and Freeze Drying of Vegetables
13	Chemical and Biochemical Reactions in Vegetable Processing

Recommended or Required Reading

Kilic, O., Basoglu, F., Copur, O.U. 1997. Fruit and Vegetable Processing Technology-1 U.U.Faculty of Agriculture. Lecture Notes No: 73. Bursa,192 p. Kilic, O., Basoglu, F., Copur, O.U. 1997. Fruit and Vegetable Processing Technology-2 U.U.Faculty of Agriculture. Lecture Notes No: 74. Bursa, 273 p. Luh, B.S., J.G., Woodroof, 1975. Commercial Vegetable Processing. Avi Publishing Co. Westport Connecticut. 698 p. Luh, B.S., J.G., Woodroof, 1975. Commercial Fruit Processing. Avi Publishing Co. Westport Connecticut. 678 p. Mallett, C.P. 1993. Frozen Food Technology. Blackie Academic/ Professional. Glasgow, UK. 339 p. Cemeroğlu, B., Yemenicioğlu, A., Özkan, M. 2001. Composition of Fruits and Vegetables and Their Storage in the Cold. Food Technology Association Publication No: 24 . Ankara, 328 p. Cemeroğlu, B., Black Sea, F. 2001. Fruit Juice Production Technology. Food Technology Association Publication No: 25 Ankara, 384 p. Cemeroğlu, B., Karadeniz, F, Özkan M. 2003. Fruit and Vegetable Processing Technology, Volume 3. Food Technology Association Publications, No.28, Ankara. 690 p

Planned Learning Activities and Teaching Methods

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

Language of Instruction

Turkish

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	2	2
Attending Lectures	13	2	26
Self Study	14	3	42
Individual Study for Mid term Examination	1	9	9
Individual Study for Final Examination	1	10	10
Reading	8	4	32
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	PO 13	PO 14	PO 15
LO1	3	4	3	3	4	3	4	4	4	2	2	4	2	3	4

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