Akademik Dersler - İçerik

Explains the chemical structure of food components and their changes during processing.
Understands the principles and mathematical fundamentals D, Z, F values of thermal processes pasteurization, sterilization, UHT.
Compares different drying technologies and selects the appropriate dryer.
Ekstruzyon, karistirma ve sekillendirme islemlerini aciklar.
Compares minimal processing technologies HPP, PEF, irradiation, cold plasma with conventional methods.
Explains modern packaging techniques MAP, vacuum, aseptic, active, intelligent and selects appropriate packaging material.
Describes dairy, bakery, solid and liquid oil and fermentation processes.