Course Information

Course Name	Turkish	Gıda Teknolojisi
	English	Food Technology
Course Code	GID 421E	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	7	3	3	-	-
Course Language		English
Course Coordinator		Meral Kılıç Akyılmaz Neşe Şahin Yeşilçubuk Gürbüz Güneş Beraat Özçelik Esra Çapanoğlu Güven Derya Kahveci Karıncaoğlu
Course Objectives		1.Develop an awareness of current processing methods in the food industry; 2.Understand the concepts and principles of food processing; 3.Develop an ability to integrate knowledge of food chemistry, food microbiology and food engineering unit operations into food technology.
Course Description		This is the capstone course for Food Engineering majors integrating principles of food chemistry, food microbiology, food engineering unit operations and quality control through discussion of food processing operations. Areas covered include processing of cereals, fruit and vegetables, milk, and fats and oils. Chemical, biochemical, physical and microbiological properties of raw materials and their relationship to current processing methods to obtain the desired products will be discussed.
Course Outcomes
Pre-requisite(s)
Required Facilities
Other
Textbook
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