Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
DEPARTMENT OF FOOD ENGINEERING 
HOMEPAGE
Announcements / Documents
İNTÖRN (DUYURU) 06 February 2018
İntörn Öğrenciler Hk 04 January 2018
FE 499 28 November 2017
Mezun Anketi 24 April 2015
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
Minimally Processed Refrigerated Fruits and Vegetables
Code
FE 417
Course Info
This course covers the scientific, technical and practical aspects involved with the manufacture, storage, distribution and marketing of minimally processed refrigerated (MPR) fruits and vegetables. Quality parameters, safety aspects, physiology and microbiology of fresh-cut fruits and vegetables. Major unit operations of MPR fruits and vegetables. Enzymatic effects on flavor and texture of fresh-cut produce. Preservation methods. Application of packaging and modified atmosphere. Use of edible coatings. Biotechnology and fresh-cut produce industry. Process design, facility, and equipment requirements. Regulatory and labelling issues. Future economic and marketing considerations.
Credit
2-0
ECTS
2
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