ANALYSIS OF FRUIT AND VEGETABLE PRODUCTS

KKSD147

Course Type

Elective Course

Course Level

Associate Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Have knowledge about the devices used in the analysis.
Understands the sensory, physical and chemical quality parameters of fruits and vegetables.
Learn about practices and measurements related to fruits and vegetables.
Be able to predict the quality defects of fruits, vegetables and their products, their causes and explain the relationship between them.
Have knowledge about laboratory safety.

Mode of Delivery

Prerequisites

Recommended Optional Programme Components

Course Description

Course Contents

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	50
Total(%)		50
Contribution of In-term Studies to Overall Grade(%)		50
Contribution of Final Examination to Overall Grade(%)		50
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz
Individual or group work	14	5	70
Preparation for Final exam	14	3	42
Course hours	14	3	42
Preparation for Midterm exam	7	2	14
Laboratory (including preparation)
Final exam	1	1	1
Homework	1	10	10
Total Work Load			180
Total Work Load / 30 (h)			6
ECTS Credit of the Course			6

Language of Instruction

Work Placement(s)