| Explain the basic concepts and process steps used in food processing. |
| Define raw material preparation and pre-treatment operations according to their purposes in the production process. |
| Distinguish the principles of size reduction, mixing and emulsification operations. |
| Compare separation methods such as filtration, membrane and centrifugation according to their application areas. |
| Explain the basic working principles of food processing equipment. |
| Evaluate hygiene and cleaning practices in food plants in terms of production and quality. |
| Interpret production flow by considering different food processes as a whole. |