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ISH 303E - Food Processing Techniques

Course Objectives

To give basic knowledge to management science and engineering studies about food
chemistry, food safety and microbiology, food processing and preservation methods and
chemistry of food processing and preservation.
2. Improve student’s abilities in working teams, seeking information from various sources
and written and oral presentation

Course Description

This course is designed to introduce information on fundamentals on food engineering, food
chemistry, food microbiology, sanitation-hygiene applications in food plants, HACCP –ISO
22000,material and energy balances, flow of fluid foods, kinetics of chemical reactions in foods,
raw material handling, physical separation processes, drying, cold and frozen preservation
technology, heat processing and calculations,, fermentation technology

Course Coordinator
Derya Kahveci Karıncaoğlu
Course Language
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