Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF ENGINEERING & ARCHITECTURE / GM-315 - FOOD ENGINEERING

Code: GM-315 Course Title: FRUIT AND VEGETABLE PROCESSING TECHNOLOGY Theoretical+Practice: 3+2 ECTS: 5
Year/Semester of Study 3 / Fall Semester
Level of Course 1st Cycle Degree Programme
Type of Course Optional
Department FOOD ENGINEERING
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer FEYZA KIROĞLU ZORLUGENÇ (fkzorlugenc@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
The aim of this course is introducing fruit and vegetable processing which has an important place in the food industry, to teach fruit and vegetable processing technology, to educate the student as a qualified food engineer in this area.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 to be able to explain development of fruit and vegetable processing industry. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-5 Grasps the methods of access to knowledge.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-2 to be able to define the operations of fruit and vegetable processing industry. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-5 Grasps the methods of access to knowledge.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-3 to be able to recognize fruit and vegetable processing technology. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-5 Grasps the methods of access to knowledge.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-4 to be able to compare the preservation methods of fruits and vegetables. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-5 Grasps the methods of access to knowledge.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-5 to be able to identify novel processing methods. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-5 Grasps the methods of access to knowledge.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-6 to be able to compare the importance of fruits and vegetables for nutrition. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-5 Grasps the methods of access to knowledge.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-7 to be able to compare the fruit and vegetable processing methods with nutritional aspect. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-5 Grasps the methods of access to knowledge.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Processing technologies of fruit juices, nectars and drink, processing of tomato products, especially paste processing, concentration techniques of fruit and vegetable juices, calculation of pasteurization and sterilization conditions in heat processing, production of special canned foods, processing of jam and marmelade, principle of cold and frozen storage, freezing and thawing techniques, basic principles of dehydration, drying and dehydration methods for fruit and vegetables
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Harvesting, storage and pre-processing of fruits Lecture, discussion or Distance Learning
2 Dehydration and freezing of fruits Lecture, discussion or Distance Learning
3 Canning of fruits, fruit and vegetable juice production Lecture, discussion or Distance Learning
4 Jam, marmalade and jelly production Lecture, discussion or Distance Learning
5 Carbonated drink production, principles of vegetable processing Lecture, discussion or Distance Learning
6 Important microorganisms of fruit and vegetables Lecture, discussion or Distance Learning
7 Harvesting and storage of vegetables. Processing steps of canned food production Lecture, discussion or Distance Learning
8 mid-term exam
9 Canning of vegetables Lecture, discussion or Distance Learning
10 Vegetable juice and tomato paste production Lecture, discussion or Distance Learning
11 Ketch-up and tomato sauce production, dehydration of vegetables Lecture, discussion or Distance Learning
12 Freezing of vegetables Lecture, discussion or Distance Learning
13 Drying of vegetables Lecture, discussion or Distance Learning
14 Chemical and biochemical changes in vegetable processing Lecture, discussion or Distance Learning
15 Repeating Lesson Lecture, discussion or Distance Learning
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Luh, B.S.; J.G., Woodroof, 1975. Commercial Vegetable Processing. Avi Publishing Co. Westport Connecticut. 698 p.
2 Luh, B.S.; J.G., Woodroof, 1975. Commercial Fruit Processing.
3 Acar, J., 1987. Meyve ve Sebze Suyu Üretim Teknolojisi Hacettepe Üniv.,Ankara, 524 p.
4 Mallett, C.P. 1993. Frozen Food Technology. Blackie Academic/ Professional.
5 Kılıç, O.,Başoğlu,F., Çopur, Ö.U. 1997. Meyve ve Sebze İşleme Teknolojisi -1 U.Ü.Ziraat Fak. Ders Notları No: 73. Bursa,192 p.
6 Kılıç, O.,Başoğlu,F., Çopur, Ö.U. 1997. Meyve ve Sebze İşleme Teknolojisi -2. U.Ü.Ziraat Fak. Ders Notları No: 74. Bursa, 273 p.
7 Cemeroğlu, B.,Yemenicioğlu, A., Özkan, M. 2001. Meyve ve Sebzelerin Bileşimi ve Soğukta Depolanmaları. Gıda Teknolojisi Derneği Yayınları No: 24 .Ankara, 328 p.
8 Cemeroğlu, B., Karadeniz, F. 2001. Meyve Suyu Üretim Teknolojisi. Gıda Teknolojisi Derneği Yayınları No: 25 Ankara, 384 p.
Required Course instruments and materials

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 2 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 2 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 5 14 70
Outside Class
       a) Reading 2 8 16
       b) Search in internet/Library 2 5 10
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 2 7 14
mid-term exam 2 1 2
Own study for final exam 3 8 24
final exam 2 1 2
0
0
Total work load; 138