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GID 332 - Food Engineering Laboratory

Course Objectives

Laboratory experiments on physical and thermal properties of foods; Fluid mechanics; Heat transfer; Separations; Drying; Solid-Liquid Extraction; Packaging properties

Course Description

To provide practical knowledge about principles of unit operations, technology and applications used in the manufacture of food products; to illustrate mass and energy balances, fluid flow and heat transfer calculations applied to pilot-scale manufacturing processes; to develop team-working skills by working in groups; to demonstrate industry-sale manufacturing processes by organizing field trips

Course Coordinator
Meral Kılıç Akyılmaz
Course Language
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