Lesson plan / FOOD TECHNOLOGY

Lesson Information

Course Credit 3.0
Course ECTS Credit 5.0
Teaching Language of Instruction İngilizce
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course Faculty Elective
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? F
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course To introduce food production and preservation technologies and processes
Course Content Food engineering, food production and preservation technologies, processes, food production mechinery, quality controls on foods

Weekly Course Subjects

1Duties, responsibilities and working areas of food engineer
2Food chain from production-to- consumption
3Basic processes in food technology
4Heat transfer, heat relaed characteristics of foods, heat transfer modes
5Heat treatments of foods
6Aseptic processes and aseptic packaging
7Refrigeration and freezing of foodstuffs
8Evaporation technologies
9Distillation technologies
10Extraction technologies
11Drying of foostuffs
12Packaging and storage of foods
13New technologies in food processing and preservation
14Food quality and safety in food establishments

Resources

1-Singh R. P., Heldman, D. R. 1993. Introduction to Food Engineering. 2nd. Ed., Academic Press, California
2- B. Cemeroğlu (Ed.) . 2010. Gıda Mühendisliğinde Temel İşlmeler. Gıda Teknolojisi Derneği Yayını. No:29