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Course Information

Course Name
Turkish Gıda Mühendisliği Temel İşlemler I
English Food Eng Unit Operations I
Course Code
GID 331E Credit Lecture
(hour/week)
Recitation
(hour/week)
Laboratory
(hour/week)
Semester 5
3 - - -
Course Language English
Course Coordinator Emine Özgül Evranuz
Fatma Ebru Fıratlıgil
Course Objectives To demonstrate the importance of raw material handling practices on the efficiency and the economy of the subsequent processes and on the quality of the finished product.
To provide the essential knowledge to design and evaluate the processes involving size reduction, mixing and separation operations.
To develop team-working skills.
To develop ability to synthesize and integrate information already learned to new situations.
To develop skill in using information and/or technology central to each operation.
Course Description In this course the concept of food processing is introduced as a series of unit operations with emphasis on food raw material handling; characteristics of particulate materials; size reduction; physical separation operations; filtration; sedimentation; centrifugation, crystallization
Course Outcomes
Pre-requisite(s)
Required Facilities
Other
Textbook
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