Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
BDY425 - Food Processing and Storage	VIII. SEMESTER	2 +0	3.0

Language of Instruction	Türkçe
Course Type	Area Elective Courses
Course Instructor(s)	DR. ÖĞR. ÜYESİ ŞULE BAŞAR
Mode of Delivery	This course will only face-to-face training.
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended
Recommended Resources	Baysal,T.,İçier,F. Gıda Mühendisliğinde Isıl Olmayan Teknolojiler, Nobel Akademik Yayıncılık, 2012.Barbosa-Canovas,G.V.,Tapia,M.S.,Cano,M.P. Novel Food Processing Technologies, CRC Press,2005.Food Procesing Technology. P.J.Fellows, CRC Press, 2010., 2nd Edition
Work Placement	Not applicable.
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
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

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Assessment Method and Passing Requirements
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