| Learns to increase the shelf life of foods by using appropriate heat treatment, cooling and freezing technologies depending on food types. |
| Learns the modified and controlled atmosphere methods which are one of the packaging techniques. |
| Learns the basic application areas of fermentation, canning and drying technologies in order to increase the shelf life of foods such as meat, fish, milk, fruit and vegetables. |
| In addition to traditional heat treatment, basic knowledge of modern heat treatment applications such as high hydrostatic pressure, ultrasound, dielectric heating applications. |
| Milk, juice, etc. Gains knowledge of the use of ultrafiltration technology in the industry. |
| Learn about the extrusion processes used in grain technology. |
| Gains basic knowledge about the preservation of bioactive compounds in foods and the emulsion technology used in the production of sauce products. |
| Learns the preservation and shelf life of foods with chemical substance applications. |