"Pioneer of Development"

Food Technologies

Course Content
Dersin Pdf'ini İndir
Course Name   Fruit and Vegetable Technology-1
Semester Course Code Theory Practice Hours ECTS
4 5041302 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 To gain knowledge and skills on the composition of fruits and vegetables, causes of deterioration, processing reasons, cold storage.
Eng Temel Meslek Dersi Eng Aktarılabilir Beceri Dersi
80 20
Instructional Methods
Lecture, Demonstration, Discussion, Question and Answer
Week Course Content Resource
1 Carbohydrates, nitrogenous substances Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
2 Lipids, vitamins, mineral substances Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
3 Acids, enzymes, phenolic substances Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
4 Phytochemicals, colorants Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
5 Toxins of plant origin, additives Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
6 Enzymatic degradations, non-enzymatic degradations
7 Microbiology of fresh fruits and vegetables Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
8 Introduction to minimally processed fruits and vegetables, raw material selection, peeling, cutting and slicing Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
9 midterm exam
10 Cleaning, washing (use of disinfectants), drying and packaging Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
11 Radiation sources, radiation doses used in irradiation of fruits and vegetables Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
12 Cold storage principles Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
13 Microbiology of fruits and vegetables stored in the cold
14 Storage in modified atmosphere Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
15 The effect of spoilage in fruits and vegetables on human health Meyve ve Sebze İşleme Teknolojisi 1. (2009). Bekir Cemeroğlu. 3. Baskı, Bizim Grup Basımevi, Kızılay/Ankara.
No Course Outcomes (CO) Percent
1 To be able to comprehend how important the chemistry and microbiology of fruits and vegetables is. 20
2 To be able to tell about the technologies related to the processing of fruits and vegetables. 20
3 To know the physiological basis of cold storage of fruits and vegetables 20
4 Being conscious of the relationship between fruits and vegetables and health and understanding the importance of new technologies. 20
5 Gaining problem solving skills within the scope of fruit and vegetable processing technology 20
CO 1CO 2CO 3CO 4CO 5
PO 100000
PO 200000
PO 30200100
PO 400000
PO 500000
PO 620010010
PO 700000
PO 800000
PO 900000
PO 10000010
PO 11000100
PO 12000100
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