| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Jam, Marmalade and Jelly Processıng Technology | GDM 610 | 0 | 3 + 0 | 3 | 6 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Doktora |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. OKTAY YEMİŞ |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | 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 |
| Dersin İçeriği | 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 |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 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, |
| 7 | Lecture, Question-Answer, Discussion, | Testing, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 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 |
| Kaynaklar | |
|---|---|
| Ders Notu | |
| Ders Kaynakları | |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 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 | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 60 |
| 1. Kısa Sınav | 15 |
| 2. Kısa Sınav | 15 |
| 1. Ödev | 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 | 2 | 10 | 20 |
| Assignment | 1 | 10 | 10 |
| Final examination | 1 | 20 | 20 |
| Toplam İş Yükü | 140 | ||
| Toplam İş Yükü / 25 (Saat) | 5,6 | ||
| Dersin AKTS Kredisi | 6 | ||