GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES / FOOD ENGINEERING / GDM7114 - EXTRUSION TECHNIQUES IN FOOD PROCESSING

GENERAL INFORMATION ABOUT THE COURSE

           
Course Code Semester   Course Type   Course Level   Course Language
     
  
Course Title Theoretical Practical ECTS
Turkish Name of the Course
Course Coordinator E Mail
Assistant Staff of the Course E Mail
Course Objective
Brief Content of the Course
Prerequisites

Course Objectives
 
Course Objectives 
1To learn the principles of extrusion process
2To learn changes occurred in food during extrusion
3To determine appropriate extruder type and extrusion method for food
4To learn modern extrusion techniques and their applications in food industry
 
Course Category
Course Category Percentage
Mathematics and Basic Sciences
Basic Vocational Courses
Expertise /Field Courses