Lesson plan / FOOD PROCESSING TECHNIQUES

Lesson Information

Course Credit 2.0
Course ECTS Credit 4.0
Teaching Language of Instruction Türkçe
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course Compulsory
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? Z
Course Coordinator Prof. Dr. KAMİL BOSTAN
Instructor (s) Prof. Dr. KAMİL BOSTAN
Course Assistant

Purpose and Content

The aim of the course To provide students with the knowledge of the processes applied to food so that they can comprehend professional practice lessons.
Course Content Basic principles of food technology, general processes, purchasing goods and raw materials,storing the supplies, preprocessing techniques, processing techniques, packaging, shipping, food spoilage, conservation methods, innovations in food technology

Weekly Course Subjects

1MAIN PRINCIPLES OF FOOD TECHNOLOGY
2WORK ROUTINE, PURCHASING RAW MATERIALS, STORAGE
3PRETREATMENT TECHNIQUES, PROCESSING TECHNIQUES
4FOOD SPOILAGE
5COLD STORAGE
6FROZEN STORAGE
7HEAT TREATMENT
8PACKAGING (VACUUM, MAP, CONTROLLED) COOKING IN VACUUM (SOUS VİDE), ACTIVE PACKAGING, PACKAGING, SMART PACKAGING
9MID-TERM EXAM
10DRYING, SALTING, ACIDIFICATION
11OZONIZATION, SMOKING,ADDITIVES
12IONIZING RADIATION; MICROWAVE, OHMİK HEATING
13NANOTECHNOLOGY, ENCAPSULATION TECHNOLOGY
14NEW PROCESSING AND CONSERVATION TECHNIQUES

Resources

Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
Gıda Teknolojisi. Sıdıka Bulduk. Detay Yayıncılık
Gıda Bilimi ve Teknolojisi. Necati Akbulut, Cem Karagözlü. Sidas Yayınları