PRINCIPLES OF FOOD PRESERVATION 

Module Code Number

VBT 606

Number of ECTS Credits

4

Hours / Week (T P C)

2 0 2

Module Lecturer

Lecturers of the department

Year / Term

-

Type of Course

(Compulsory / Elective)

Compulsory

Pre requisites / Recommended

-

Module Contents

Thermal processing, radiation, ultraviolet, filtration, chilling, freezing,  preservation in modified atmosphere, high pressure applications in food, 

Aims and Objectives of the module

To learn basic principles and different technological methods for food preservation.

Method of assessment

Lecture and investigations in relation to topics.

Teaching Language

Turkish

Textbook /

Recommended readings

- General books in relation to topics