| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Cannıng Technology | GDM 521 | 0 | 3 + 0 | 3 | 6 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | YUKSEK_LISANS |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. OKTAY YEMİŞ |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | Preservation of fruit and vegetables by canning, understanding and applicating canning prodcution technology and applications |
| Dersin İçeriği | History of canning, pre treatment process in canning technology, canned food production steps, quality criterias in canned foods |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | Understanding fruit and vegetable preservation methods | Lecture, Question-Answer, | Testing, Homework, |
| 2 | Understanding and doing pre-treatments in canning technology | Lecture, Question-Answer, | Testing, Homework, |
| 3 | Understanding various canned fruit and vegetable production steps | Lecture, Question-Answer, | Testing, Homework, |
| 4 | Doing and designing quality deveopment studies in canned food production | Lecture, Question-Answer, Lab / Workshop, Self Study, | Project / Design, Testing, Homework, |
| 5 | Doing and designing production steps of a chosen fruit or vegetable | Question-Answer, Lab / Workshop, Self Study, | Homework, Project / Design, Performance Task, |
| 6 | Doing and applicating quality control analysis in canned foods | Lab / Workshop, Self Study, | Testing, Homework, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 1 | Preservation methods of fruit and vegetables | |
| 2 | History of canned food production | |
| 3 | Pre treatment process in canning | |
| 4 | Pre treatment process in canning | |
| 5 | Cans and filling process | |
| 6 | Filling material and prepearing | |
| 7 | Exhaust process | |
| 8 | Heat treatment | |
| 9 | Control and storage of canned products | |
| 10 | Spoilage in canned fruit and vegetables | |
| 11 | Various fruit and vegetable production | |
| 12 | Various fruit and vegetable production | |
| 13 | Quality criterias of canned foods | |
| 14 | Quality criterias of canned foods and applications |
| Kaynaklar | |
|---|---|
| Ders Notu | |
| Ders Kaynakları | |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice. | ||||||
| 2 | By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility. | ||||||
| 3 | To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area. | X | |||||
| 4 | To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually. | ||||||
| 5 | To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice. | X | |||||
| 6 | To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2). | X | |||||
| 7 | To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities. | X | |||||
| 8 | To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them. | ||||||
| 9 | The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities, | X | |||||
| 10 | To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn | ||||||
| 11 | To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 50 |
| 1. Kısa Sınav | 10 |
| 1. Ödev | 10 |
| 1. Performans Görevi (Uygulama) | 20 |
| 1. Performans Görevi (Seminer) | 10 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 60 |
| 1. Final | 40 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| Course Duration (Including the exam week: 16x Total course hours) | 16 | 3 | 48 |
| Hours for off-the-classroom study (Pre-study, practice) | 16 | 2 | 32 |
| Mid-terms | 1 | 10 | 10 |
| Quiz | 1 | 10 | 10 |
| Assignment | 1 | 10 | 10 |
| Performance Task (Application) | 1 | 10 | 10 |
| Performance Task (Laboratory) | 1 | 10 | 10 |
| Performance Task (Seminar) | 1 | 10 | 10 |
| Final examination | 1 | 20 | 20 |
| Toplam İş Yükü | 160 | ||
| Toplam İş Yükü / 25 (Saat) | 6,4 | ||
| Dersin AKTS Kredisi | 6 | ||