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