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
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