| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| 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 | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | This course covers the physical, chemical, and sensory analysis methods of fruit and vegetable products. Students gain knowledge on quality assessment, compliance with standards, shelf life, and nutritional value determination, enabling them to evaluate the reliability and quality control processes of fruit and vegetable products. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Laboratory safety and materials used |
|
2nd Week |
Fruit and vegetable components |
|
3rd Week |
Quality criteria |
|
4th Week |
Weight, length, and brix determinations |
|
5th Week |
PH and titratable acidity determination |
|
6th Week |
Moisture and ash determination |
|
7th Week |
Oil analysis |
|
8th Week |
Midterm exam |
|
9th Week |
Chlorophyll and anthocyanin determination |
|
10th Week |
Fruit juice analysis |
|
11th Week |
Ascorbic acid determination |
|
12th Week |
Clarification tests |
|
13th Week |
Microscopic identifications |
|
14th Week |
General review |
|
| Recommended or Required Reading | GIDA ANALİZLERİ,BEKİR SITKI CEMEROĞLU,TLB YAYINLARI,2019 |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Questions/Answers
- Presentation
- Discussion
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Assignment |
1 |
10 |
| 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 |
3 |
42 |
| Preparation for Final exam |
14 |
2 |
28 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
7 |
2 |
14 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
20 |
20 |
| Total Work Load | 148 |
| Total Work Load / 30 (h) | 4.93 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
