Course Information

Course Name	Turkish	Yeni Gıda İşleme Teknolojileri
	English	Novel Food Processing Techn.
Course Code	GID 514E	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	2	3	3	-	-
Course Language		English
Course Coordinator		Gürbüz Güneş Gürbüz Güneş
Course Objectives		Conventional food processing techniques are becoming insufficient in providing consumers with safe and high quality products. Food safety has become a major issue upon immergence of resistant pathogenic microorganisms. Also, consumers demand for more natural foods with fresh or fresh-like quality and minimum content of food additives. These trends resultant in development of alternative food processing technologies. This course will introduce the principles of these new food processing technologies
Course Description		Introductory course on novel food preservation technologies
Course Outcomes
Pre-requisite(s)
Required Facilities
Other
Textbook
Other References		• Gould, G.W. 1999 New Methods of Food Preservation, ASPEN, Maryland. • Gustavo V. Barbosa-Cánovas, María S. Tapia, M. Pilar Cano. 2005. Novel food processing Technologies, CRC Press, Boca Raton. • Journal articles