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BOR FACULTY OF HEALTH SCIENCES / NUTRITION AND DIETETICS / BES2023 - SPECIALTY FOODS TECHNOLOGY
GENERAL INFORMATION ABOUT THE COURSE
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Theoretical
Practical
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Course Objective
The aim is to provide students with the necessary knowledge to solve problems they may encounter in the future by providing basic information on the production technologies of foods such as sugar, cocoa and chocolate, confectionery, tea and coffee.
Brief Content of the Course
Establishment and development of the sugar industry in Turkey; sugar and sugar raw material production; cocoa and chocolate technology; cocoa, cocoa powder, and cocoa butter, chocolate, types of chocolate and production, confectionery technology; types and characteristics of confectionery (marshmallows, nougat, starch and pectin jellies, hard candies, fondant, caramel, creams, coated candies); tea technology (black tea and soluble tea); coffee technology (coffee beans and soluble coffee).
Prerequisites
There is no
Course Objectives
Course Objectives
1
To be able to have knowledge about the production and properties of special food products such as chocolate
2
To be able to have knowledge about sugar production and its properties
3
To be able to learn about the production and properties of special food products such as coffee
4
To be able to have knowledge about the production and properties of special food products such as candies
5
To be able to have knowledge about the production and properties of special food products such as tea
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Course Category
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Percentage
Expertise /Field Courses