Akademik Dersler - İçerik

Weeks	Topics
Week - 1	Food Processing Fundamentals and Processes
Week - 2	Food Processing Fundamentals and Processes
Week - 3	Food Processing Methods
Week - 4	Food Processing Methods
Week - 5	Fundamentals of Food Storage, Biochemical, Rheological and Microbial Changes During Process and Shelf Life
Week - 6	Fundamentals of Food Storage, Biochemical, Rheological and Microbial Changes During Process and Shelf Life
Week - 7	Traditional Containment Techniques
Week - 8	Preservation methods based on heat treatment (Evaporation, drying, pasteurization, Sterilization, Spray-Dried etc.)
Week - 9	Preservation methods based on heat treatment (Evaporation, drying, pasteurization, Sterilization, Spray-Dried etc.)
Week - 10	Cold Process Storage Methods (Freezing, Lyophilization etc.)
Week - 11	Conservation Techniques Based on Packaging Methods (Active Packaging, Smart Packages, etc.)
Week - 12	Modern Conservation Techniques
Week - 13	Modern Conservation Techniques
Week - 14	Modern Conservation Techniques