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Course Code: 
FDE 101
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
3
Credits: 
3
ECTS: 
6
Course Language: 
English
Course Objectives: 
To introduce the scope and duties of food engineering discipline. To define the basic concepts of food science and technology.
Course Content: 

What is food engineering? Introduction to main food components. Introduction to food microbiology. Introduction to food manufacturing processes. Introduction to food safety and food quality. Current issues in food science.

Course Methodology: 
1: Lecture, 2: Question-Answer, 3: Lab, 4: Case-study
Course Evaluation Methods: 
A: Testing, B: Experiment, C: Homework, D: Project

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