| Course Name | Code | Semester | T+U Hours | Credit | ECTS |
|---|---|---|---|---|---|
| Jam, Marmalade and Jelly Processing Technology | GDM 610 | 0 | 3 + 0 | 3 | 6 |
| Precondition Courses | |
| Recommended Optional Courses | |
| Course Language | Turkish |
| Course Level | Doctorate Degree |
| Course Type | Optional |
| Course Coordinator | Doç.Dr. OKTAY YEMİŞ |
| Course Lecturers | |
| Course Assistants | |
| Course Category | |
| Course Objective | Aim of the lesson; Giving basic information about Jam, Marmalade and Jelly processing techniques and their equipments and physical and chemical characteristics of these products |
| Course Content | The methods of fruit and vegetable evaluation (added sugar); the production technique of Jam, Marmalade and Jelly; History of the production and usage of pectin, Acid solutions, Jam, Marmalade and Jelly Standards, Formulas and computations of Jam, Marmalade and Jelly; Jam, Marmalade and Jelly production faults and spoilages |
| # | Course Learning Outcomes | Teaching Methods | Assessment Methods |
|---|---|---|---|
| 1 | Understanding the preservation methods of fruits and vegetables (preservation by means of added sugar, evaporation) and principles | Lecture, Question-Answer, | Testing, |
| 2 | Understanding Jam, Marmalade and Jelly notions and differences between them | Lecture, Question-Answer, | Testing, |
| 3 | Understanding Turkish food codecs and TSE notions about jam and similar products | Lecture, Question-Answer, | Testing, |
| 4 | Designing jam, marmelade, jelly prepearing formulas and production steps and doing necessary calculations | Lecture, Question-Answer, Group Study, | Homework, Project / Design, Performance Task, |
| 5 | Doing and designing jam production steps of a chosen fruit | Lab / Workshop, Self Study, Project Based Learning, | Homework, Project / Design, Performance Task, |
| 6 | Doing applicating quality control analysis in canned foods | Lab / Workshop, Self Study, | Testing, Homework, Performance Task, |
| Week | Course Topics | Preliminary Preparation |
|---|---|---|
| 1 | Preservation Methods of Fruits and Vegetables | |
| 2 | Preservation by means of added sugar and principles | |
| 3 | Jam, Marmalade and Jelly Processing Technology (Raw materials and their preparation) | |
| 4 | Fruits, Vegetables and other products (peel, rose leaves etc.) in make use of Jam, Marmalade and Jelly Processing and their characteristics | |
| 5 | Pectin and Pectin Production; Preparation of pectin solutions) | |
| 6 | Formulas and computations of Jam, Marmalade and Jelly | |
| 7 | Cooking techniques, Cooling and packaging | |
| 8 | Intermediate | |
| 9 | Processing faults and spoilage in Jam, Marmalade and Jelly | |
| 10 | Processing faults and spoilage in Jam, Marmalade and Jelly | |
| 11 | Applied Jam Processing (Raspberry Jam) | |
| 12 | Jam, Marmalade and Jelly Standards | |
| 13 | Evaluations of schoolwork’s (Make students produce jam) | |
| 14 | Evaluation of Course |
| Resources | |
|---|---|
| Course Notes | |
| Course Resources | |
| Order | Program Outcomes | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | -To be able to reach information deeper by literature search in engineering area, evaluate, interpreted and apply information. | ||||||
| 2 | To be able to complete used scientific methods by utilizing incomplete or limited data; integrate information of different disciplines. | ||||||
| 3 | To be able to build engineering problem, improve a method to solve it, apply innovator methods in solutions. | ||||||
| 4 | To be able to develop methods by using new and original ideas; to enhance innovator solutions in designing system, process and products. | ||||||
| 5 | To be able to get detailed information about current and technical methods in engineering. | ||||||
| 6 | Ability of analyzing necessary information and data, following right way to access and evaluation of them. | ||||||
| 7 | Ability of making leadership in multi-disciplinary teams, creating solutions in complex situations and taking responsibility. | ||||||
| 8 | To be able to share of Process and problem of Works systematically and clearly by written or oral in international and national media in that field or not | ||||||
| 9 | To be able to surveillance of scientific, social, and ethical values in the all occupational activity and the step of data collection, evaluation and announcement of them | ||||||
| 10 | To create awareness about new and emerging applications of the occupation; gain skills to investigate and learn effectively | ||||||
| 11 | To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment | ||||||
| Evaluation System | |
|---|---|
| Semester Studies | Contribution Rate |
| 1. Ara Sınav | 60 |
| 1. Kısa Sınav | 15 |
| 2. Kısa Sınav | 15 |
| 1. Ödev | 10 |
| Total | 100 |
| 1. Yıl İçinin Başarıya | 60 |
| 1. Final | 40 |
| Total | 100 |
| ECTS - Workload Activity | Quantity | Time (Hours) | Total Workload (Hours) |
|---|---|---|---|
| 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 | 2 | 10 | 20 |
| Assignment | 1 | 10 | 10 |
| Final examination | 1 | 20 | 20 |
| Total Workload | 140 | ||
| Total Workload / 25 (Hours) | 5.6 | ||
| dersAKTSKredisi | 6 | ||