Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
DEPARTMENT OF FOOD ENGINEERING 
HOMEPAGE
Announcements / Documents
İntörn Öğrenciler Hk 04 January 2018
FE 499 28 November 2017
İNTÖRN(DUYURU) 22 November 2017
Mezun Anketi 24 April 2015
MÜDEK 01 December 2008
Atelier - Laboratory
Food Microbiology Lab.General Chemistry Lab.Enstrümental Analiz Araştırma Laboratuvarları Sensory Analysis LaboratoryUnit Operations LaboratoryQUALİTY CONTROL AND FOOD CHEMISTRY LABORATORYBiotechnology Laboratory
Course Details
Course Title
ADVANCES IN FRESH CUT FRUITS AND VEGETABLES PROCESSING
Code
FE 584
Course Info
Fresh-cut produce: tracks and trends. Quality parameters, safety aspects, physiology and microbiology of fresh-cut fruits and vegetables. Enzymatic effects on flavor and texture of fresh-cut produce. Preservative treatments. Application of packaging and modified atmosphere to fresh-cut fruits and vegetables. Use of edible coatings. Biotechnology and fresh-cut produce industry. Process design, facility, and equipment requirements. Future economic and marketing considerations.
Credit
3
ECTS
6
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