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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

FOOD PROCESSING METHODS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY413E FOOD PROCESSING METHODS 7 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature Review, Individual Research, Group Work The Importance of Food Processing Methods and Basic food processing methods I Lecture, Discussion, Group Work, Web Based Learning
2 Literature Review, Individual Research, Group Work Basic food processing methods II Lecture, Discussion, Group Work, Web Based Learning
3 Literature Review, Individual Research, Group Work Milk and milk products technology Lecture, Discussion, Group Work, Web Based Learning
4 Literature Review, Individual Research, Group Work Milk and milk products technology Lecture, Discussion, Group Work, Web Based Learning
5 Literature Review, Individual Research, Group Work Meat and meat products technology Lecture, Discussion, Group Work, Web Based Learning
6 Literature Review, Individual Research, Group Work Meat and meat products technology Lecture, Discussion, Group Work, Web Based Learning
7 Literature Review, Individual Research, Group Work Eggs and egg products technology Lecture, Discussion, Group Work, Web Based Learning
8 - MID-TERM EXAM -
9 Literature Review, Individual Research, Group Work Fruit and vegetable technology Lecture, Discussion, Group Work, Web Based Learning
10 Literature Review, Individual Research, Group Work Canning technology Lecture, Discussion, Group Work, Web Based Learning
11 Literature Review, Individual Research, Group Work Grains and grains products technology Lecture, Discussion, Group Work, Web Based Learning
12 Literature Review, Individual Research, Group Work Legumes technology Lecture, Discussion, Group Work, Web Based Learning
13 Literature Review, Individual Research, Group Work Vegetable oil technology Lecture, Discussion, Group Work, Web Based Learning
14 Literature Review, Individual Research, Group Work Sugar and sugar products technology Lecture, Discussion, Group Work, Web Based Learning
15 Literature Review, Individual Research, Group Work Fermentation technology Lecture, Discussion, Group Work, Web Based Learning
16 - FINAL EXAM -
17 - FINAL EXAM -