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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
GKP158 FOOD PROCESSING PRINCIPLES 2 2 2 2

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature review, individual research Introduction to Food Science and Basic Concepts in Food Processing Narration, Discussion
2 Literature review, individual research Basic Operations in the Food Industry Narration, Discussion
3 Literature review, individual research Raw Material Supply, Transportation, Storage and Cleaning Operations Narration, Discussion
4 Literature review, individual research Sorting and Classification Narration, Discussion
5 Literature review, individual research Principles of Size Reduction and Sieve Analysis Narration, Discussion
6 Literature review, individual research Size Reduction Equipment Narration, Discussion
7 Literature review, individual research Principles of Mixing and Blending Narration, Discussion
8 Literature review, individual research Mixers, Tank Design and Flow Types Narration, Discussion
9 Literature review, individual research Emulsification and Emulsion Stability Narration, Discussion
10 - MID-TERM EXAM -
11 Literature review, individual research Filtration and Solid–Liquid Separation Methods Narration, Discussion
12 Literature review, individual research Membrane Separation Technologies Narration, Discussion
13 Literature review, individual research Centrifugation and Mechanical Separation Systems Narration, Discussion
14 Literature review, individual research Cleaning and Hygiene in Food Plants Narration, Discussion
15 Literature review, individual research Integration of Processes Narration, Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -