Course Information

Course Name	Turkish	Gıda İşleme Teknikleri
	English	Food Processing Techniques
Course Code	ISH 303E	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	-	3	3	-	-
Course Language		English
Course Coordinator		Derya Kahveci Karıncaoğlu
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 Outcomes		Students who will succesfully complete this course will be able to; 1.Demonstrate a basic knowledge of food processing and preservation techniques 2.Demonstrate a basic knowledge on food safety and microbiology 3.Demonstrate a basic knowledge on food chemistry 4. Apply logic in problem solving 5. Scale down information to what is important 6.Generate many potential solutions to a given problem 7.Apply appropriate engineering tools and methods to solve problems 8. Contribute own share of the project’s load and cooperate with others, 9. Seek information from multiple sources, plan and deliver presentation effectively using multimedia tolls
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