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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

FOOD PROCESSING PRINCIPLES COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GKP108 FOOD PROCESSING PRINCIPLES 2 3 3 4

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature review, Individual research. Food machinery used in food processing -
2 Literature review, Individual research. Basic processes applied in the food industry -
3 Literature review, Individual research. Raw material supply and cleaning -
4 Literature review, Individual research. Separation processes -
5 Literature review, Individual research. Size reduction (Sieve analysis) -
6 Literature review, Individual research. Size reduction (Grinding-Slicing-Cube making-Pulping) -
7 Literature review, Individual research. Mixing (Mixers -Tanks) -
8 - MID-TERM EXAM -
9 Literature review, Individual research. Mixing (Types of flow in tanks, factors affecting mixing) -
10 Literature review, Individual research. Emulsification -
11 Literature review, Individual research. Filtration -
12 Literature review, Individual research. Membrane Separation (Microfiltration, Nanofiltration, Ultrafiltration and Reverse Osmosis) -
13 Literature review, Individual research. Centrifugation -
14 Literature review, Individual research. Cleaning in food industry -
15 Literature review, Individual research. Cleaning in food industry -
16 - FINAL EXAM -
17 - FINAL EXAM -