| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GKP158 | FOOD PROCESSING PRINCIPLES | 2 | 2 | 2 | 2 |
Objectives and Contents |
|
|---|---|
| Objectives: | The aim of this course is to enable students to recognize the basic physical and mechanical operations used in food processing processes, to understand the operating principles of these operations and the equipment used, and to acquire the knowledge and skills necessary to evaluate food production processes in terms of quality and hygiene by comprehending the process steps extending from raw material preparation to separation and mixing operations. |
| Content: | This course covers an introduction to food science and basic concepts in food processing; fundamental operations used in the food industry; raw material supply and preparation stages; principles of size reduction, screening, mixing and emulsification; mixer and tank designs; solid–liquid separation methods such as filtration, membrane separation and centrifugation; cleaning and hygiene practices in food plants; and the integration of processes. |