| 1 |
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Sugar technology; structure and chemical constituents of sugar beet |
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| 2 |
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Sugar technology; pretreatments and preparation of sugar beet for sugar production, raw sherbet production from sugar beet, raw sherbet (syrup) cleaning, concentration, crystallization, raw sugar production and refining; sugar can and sugar production |
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| 3 |
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Cacao and chocolate technology; cacao bean, cacao powder and cacao fat production; chocolate, the varieties and constituents of chocolate, chocolate production, chocolate properties, chocolate coating and coating technique |
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| 4 |
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Confectionery technology; candy varieties, crystal habits, confectionery constituents, natural sweeteners, artificial sweeteners, other components |
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| 5 |
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Cooking and packaging of confectioneries; general rules in candy cooking, cooking methods and systems, aerated and whipped confectioneries, foam formation, stabilization of foams, aerated candies |
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| 6 |
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Some confectionery varieties and their properties; main components and production methods of marshmallow, nougat, starch and pectin jellies; confectionery formulas; gel formation, starch and pectin jellies, lokum (Turkish delight)- cezeriye production |
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| 7 |
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Some confectionery varieties and their properties; constituents and properties of hard candy (akide candy), hard candy production and forming, main rules in hard candy production, hard candy formulas, fudge, caramel, cream and coated candies |
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| 8 |
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MID-TERM EXAM |
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| 9 |
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Some confectionary varieties and their properties; main constituents and production methods of fudge, caramel, cream and coated sugars |
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| 10 |
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Some confectionary varieties and their properties |
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| 11 |
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Tea technology; chemical constituents of tea; black tea production; classification and production of tea; black tea varieties, biochemical changes which occur during tea processing |
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| 12 |
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Tea technology; quality characteristics of black tea and well-steeped control, instant tea, extraction, aroma recovery, cream precipitation, filtration and concentration, drying, agglomeration, aromatize |
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| 13 |
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Coffee technology; coffee bean production and processing, roasting and milling, coffee making, instant coffee production, extraction, dehydration, aromatize |
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| 14 |
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Coffee technology; coffee bean production and processing, roasting and milling, coffee making, instant coffee production, extraction, dehydration, aromatize |
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| 15 |
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Coffee technology; coffee bean production and processing, roasting and milling, coffee making, instant coffee production, extraction, dehydration, aromatize |
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| 16 |
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FINAL EXAM |
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| 17 |
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FINAL EXAM |
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