"Pioneer of Development"

Food Technologies

Course Content
Dersin Pdf'ini İndir
Course Name   Fruit and Vegetable Technology-2
Semester Course Code Theory Practice Hours ECTS
6 5041414 2 / 1 3
Course Level Associate's Degree
Course Delivery Format Face to face
Coordinator Asts. Prof. Dr. Rabia Serpil Günhan
Coordinator E-mail rsgunhan ktun.edu.tr
Instructor Asts. Prof. Dr. Rabia Serpil Günhan
Course Assistant
Course Objective It is aimed that students have effective and sufficient knowledge about the preservation of fruits and vegetables with various methods, canned production technology, tomato paste production technology, jam-marmalade production technology, drying technologies.
Eng Temel Meslek Dersi Eng Aktarılabilir Beceri Dersi
80 20
Instructional Methods
Lecture, Demonstration, Discussion, Question and Answer
Week Course Content Resource
1 Juice production Meyve ve Sebze İşleme Teknolojisi 1. (2011). Bekir Sıtkı Cemeroğlu. 1.Basım, Nobel Akademik Yayıncılık, Yenimahalle/Ankara.
2 Juice production Meyve ve Sebze İşleme Teknolojisi 1. (2011). Bekir Sıtkı Cemeroğlu. 1.Basım, Nobel Akademik Yayıncılık, Yenimahalle/Ankara.
3 Preservation of fruits and vegetables by freezing Meyve ve Sebze İşleme Teknolojisi 2. (2011). Bekir Sıtkı Cemeroğlu. 1.Basım, Nobel Akademik Yayıncılık, Yenimahalle/Ankara.
4 Packaging, storage, thawing of frozen products Meyve ve Sebze İşleme Teknolojisi 2. (2011). Bekir Sıtkı Cemeroğlu. 1.Basım, Nobel Akademik Yayıncılık, Yenimahalle/Ankara.
5 Fruit and vegetable drying Meyve ve Sebze İşleme Teknolojisi 2. (2011). Bekir Sıtkı Cemeroğlu. 1.Basım, Nobel Akademik Yayıncılık, Yenimahalle/Ankara.
6 Fruit and vegetable drying Meyve ve Sebze İşleme Teknolojisi 2. (2011). Bekir Sıtkı Cemeroğlu. 1.Basım, Nobel Akademik Yayıncılık, Yenimahalle/Ankara.
7 canned food Meyve ve Sebze İşleme Teknolojisi 2. (2011). Bekir Sıtkı Cemeroğlu. 1.Basım, Nobel Akademik Yayıncılık, Yenimahalle/Ankara.
8 canned food Meyve ve Sebze İşleme Teknolojisi 2. (2011). Bekir Sıtkı Cemeroğlu. 1.Basım, Nobel Akademik Yayıncılık, Yenimahalle/Ankara.
9 midterm exam
10 Tomato paste production Meyve ve Sebze İşleme Teknolojisi 2. (2011). Bekir Sıtkı Cemeroğlu. 1.Basım, Nobel Akademik Yayıncılık, Yenimahalle/Ankara.
11 Tomato paste production Meyve ve Sebze İşleme Teknolojisi 2. (2011). Bekir Sıtkı Cemeroğlu. 1.Basım, Nobel Akademik Yayıncılık, Yenimahalle/Ankara.
12 Pickle Production Meyve ve Sebze İşleme Teknolojisi 2. (2011). Bekir Sıtkı Cemeroğlu. 1.Basım, Nobel Akademik Yayıncılık, Yenimahalle/Ankara.
13 Pickle Production Meyve ve Sebze İşleme Teknolojisi 2. (2011). Bekir Sıtkı Cemeroğlu. 1.Basım, Nobel Akademik Yayıncılık, Yenimahalle/Ankara.
14 Vinegar Meyve ve Sebze İşleme Teknolojisi 2. (2011). Bekir Sıtkı Cemeroğlu. 1.Basım, Nobel Akademik Yayıncılık, Yenimahalle/Ankara.
15 Jam-marmalade production Meyve ve Sebze İşleme Teknolojisi 2. (2011). Bekir Sıtkı Cemeroğlu. 1.Basım, Nobel Akademik Yayıncılık, Yenimahalle/Ankara.
16 Subject repetition
No Course Outcomes (CO) Percent
1 To be able to explain the basic process types and steps applied in the preservation methods of fruits and vegetables. 25
2 To be able to explain information about drying and freezing technology applied to fruits and vegetables. 25
3 To be able to interpret the individual and industrial production differences of fruit-vegetable products such as canned, tomato paste, fruit-vegetable drying, fruit juice, pickles 25
4 To be able to explain the technological information applied to fruits and vegetables. 25
CO 1CO 2CO 3CO 4
PO 10000
PO 20000
PO 300200
PO 40000
PO 50000
PO 60000
PO 70000
PO 8201000
PO 90000
PO 10010020
PO 110000
PO 1200200
ECTS Workload Number Duration,Min Total Workload
Weekly Lecture Hour (Theoretical)141802520
Weekly Practice/Lab Hour000
Homework000
Quiz000
Material Design, Preparation000
Field Studies000
Report Preparation000
Presentation000
Project Making000
Other Studies33601080
Mid-Term exam and pre-study1600600
Final Exam and pre-study1900900

ECTS Workload % of Mid-term Grading % of Final Grading
Weekly Lecture Hour (Theoretical)00
Weekly Practice/Lab Hour00
Homework00
Quiz00
Material Design, Preparation00
Field Studies00
Report Preparation00
Presentation00
Project Making00
Other Studies1010
Mid-Term exam and pre-study300
Final Exam and pre-study040