FOOD PROCESSING PRINCIPLES COURSE IDENTIFICATION AND APPLICATION INFORMATION
| Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
| GKP108 |
FOOD PROCESSING PRINCIPLES |
2 |
3 |
3 |
4 |
Objectives and Contents |
| Objectives: |
The aim of this course is to teach the students what processes the food is subjected to after harvest in the concept of from field to fork in the food industry and the differences between these processes. |
| Content: |
The content of this course; All the processing techniques that the raw material sees until it becomes ready-made food; separation and size reduction techniques, mixing, emulsification, membrane filtration and centrifugation techniques. |