Course Information

Code	Course Name	Language	Type
GID 421E	Food Technology	English	Compulsory

Local Credits	ECTS	Theoretical	Tutorial	Laboratory
3	5	3	0	0

Course Prerequisites and Class Restriction
Prerequisites	None
Class Restriction	None

Course Description

This is the capstone course for Food Engineering majors integrating principles of food chemistry, food microbiology, food engineering unit operations, nutrition and sensory evaluation through discussion of food processing operations. Areas covered include processing of cereals, fruit and vegetables, dairy, and fats and oils. Chemical and biochemical properties of raw materials and their relationship to current processing methods to obtain the desired products will be discussed.

Phone

+90 212 365 78 00-99 (100 line)

Fax

+90 212 285 29 09

İTÜ Ayazağa Campus

Registrar's Office
34469 Maslak - İstanbul

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Clarification Text

Registrar's Office

ogrenciisleri@itu.edu.tr

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