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Week - 1 |
Introduction to Food Processing and Food Components (Carbohydrates, Lipids, Proteins, Water) |
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Week - 2 |
Introduction to Food Processing and Food Components (Carbohydrates, Lipids, Proteins, Water) |
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Week - 3 |
Food Chemistry: Vitamins, Minerals and Food Additives |
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Week - 4 |
Food Preparation for Processing: Cleaning, Sorting, Peeling |
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Week - 5 |
Thermal Processes: Blanching, Pasteurization, Sterilization
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Week - 6 |
Effect of Heat on Microorganisms and Enzymes
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Week - 7 |
Drying Technologies: Spray, Freeze, Tunnel, Vacuum and Osmotic Drying |
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Week - 8 |
Mixing and Shaping: Extrusion Technology |
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Week - 9 |
Minimal Processing Technologies (HPP, PEF, Irradiation, Cold Plasma) |
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Week - 10 |
Packaging Technologies: MAP, Vacuum, Aseptic, Active and Intelligent Packaging |
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Week - 11 |
Dairy Products Technology and Bakery Products |
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Week - 12 |
Solid and Liquid Oil Production; Beer Production |
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Week - 13 |
Project Presentations |
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Week - 14 |
Project Presentations |
Eskisehir Technical University Info Package