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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
JAM, MARMALADE AND JELLY PROCESSING TECHNOLOGY GDM 610 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Doktora
Dersin Türü SECMELI
Dersin Koordinatörü Doç.Dr. OKTAY YEMİŞ
Dersi Verenler
Dersin Yardımcıları
Dersin Kategorisi
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
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Understanding the preservation methods of fruits and vegetables (preservation by means of added sugar, evaporation) and principles 1 - 2 - A -
2 - Understanding Jam, Marmalade and Jelly notions and differences between them 1 - 2 - A -
3 - Understanding Turkish food codecs and TSE notions about jam and similar products 1 - 2 - A -
4 - Designing jam, marmelade, jelly prepearing formulas and production steps and doing necessary calculations 1 - 2 - 8 - C - D - F -
5 - Doing and designing jam production steps of a chosen fruit 13 - 14 - 16 - C - D - F -
6 - Doing applicating quality control analysis in canned foods 13 - 14 - A - C - F -
7 - 1 - 2 - 3 - A -
Öğretim Yöntemleri: 1:Lecture 2:Question-Answer 8:Group Study 13:Lab / Workshop 14:Self Study 16:Project Based Learning 3:Discussion
Ölçme Yöntemleri: A:Testing C:Homework D:Project / Design F:Performance Task

Ders Akışı

Hafta Konular ÖnHazırlık
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

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
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

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
AraSinav 1 60
KisaSinav 1 15
KisaSinav 2 15
Odev 1 10
Toplam 100
Yıliçinin Başarıya Oranı 60
Finalin Başarıya Oranı 40
Toplam 100

AKTS - İş Yükü

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