Weeks | Topics |
1 |
What are the basic principles of the subject? The process of the subject, Examination style, Absence status, Sources to be used in the explanation of the lesson, The importance of non-thermal technologies in terms of food engineering.
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2 |
Why do food corruption? Available basing methods for food.
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3 |
Criteria for selecting the methods to be used to make food resistant. Reasons why non-thermal technologies are used to make food safe.
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4 |
New and developing non-thermal technologies - High Hydrostatic Pressure bases.
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5 |
New and developing non-thermal technologies - Research on High Hydrostatic Pressure and applications in food industry.
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6 |
New and developing non-thermal technologies - Ultrases bases.
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7 |
New and developing non-thermal technologies - research on ultrasounds and applications in the food industry.
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8 |
Midterm Exam
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9 |
New and developing non-thermal technologies - UV and accent lighting.
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10 |
New and developing non-thermal technologies-Uv and emphasized light research and applications in the food industry
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11 |
New and developing non-thermal technologies - PEF (Accent Field) light bases
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12 |
New and developing non-thermal technologies - PEF (Accelerated Electric Field) research and applications in the food industry
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13 |
New and developing non-thermal technologies - Fundamentals of radiation technology
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14 |
New and developing non-thermal technologies - Researches on irradiation technology and applications in the food industry
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