Akademik Dersler - Tanıtım


Code - Course Title	KMH452 - Food Processing
Course Type	Area Elective Courses
Language of Instruction	Türkçe
Laboratory + Practice	3+0
ECTS	4.0
Course Instructor(s)	PROFESÖR DOKTOR BERRİN BOZAN
Mode of Delivery
Prerequisites
Courses Recomended
Required or Recommended Resources	*Richardson,P.,Editor (2001) Thermal Tecnologies in Food Processing. England:Woodhead Publishing Limited
Recommended Reading List
Assessment methods and criteria
Work Placement
Sustainability Development Goals	No more hunger , Health and Quality of Life , Industry, Innovation and Infrastructure , Responsible Production and Consumption

Weeks	Topics
Week - 1	Physical and chemical properties of processed food
Week - 2	Physical and chemical properties of processed food
Week - 3	Food processing technologies
Week - 4	Thermal technologies in food processing
Week - 5	conventional methods
Week - 6	Midterm I
Week - 7	Drying
Week - 8	Drying
Week - 9	Freezing
Week - 10	Fermentation
Week - 11	Microwave Radio frequency
Week - 12	Midterm II
Week - 13	Pressure and temperature measurement
Week - 14	Storage and transport

Assessment Method and Passing Requirements
	Quamtity	Percentage (%)
1.Midterm Exam	1	25
Homework	1	25
Final Exam	1	50
Toplam (%)		100