Course Contents

1st SEMESTER
Academic Writing
What is academic writing? What are the differences of academic writing from other writing types? Elements of academic texts. basic rules in academic writing. Basic rules in academic writing. basic components of the method section. pattern-model-technical how to write? How to write the findings section? How to write the discussion and conclusion section? Resource search, literatüre citation and citation. Bibliography management and utilities in scientific studies (Mendeley, Endnote, Zotero, Citavi, Refworks etc.). How is scientific research done? Effective use of electronic resources and databases in scientific research and ethic. Types of scientific research and publication ethics. Investigations on ethical violations through sample research texts.
Turkish Language-I
What is language, The place and importance of language as a social institution in the life of the nation, Language-culture relations, The place of the turkish language among the world languages, The development of the turkish language and its historical periods, The current situation of the turkish language and its spreading areas, The sounds in turkish and its classification, The phonetic features of turkish and the rules about phonetics. Syllable knowledge, spelling rules and application, punctuation marks and their application, Turkish affixes and their application, General information about composition, Plan and application to be used in composition writing, Conjugation of nouns and verbs in Turkish, Expression forms and applications in composition, Usage of adverbs and prepositions in Turkish.
Atatürk's Principles and History of Revolution-I
The Purpose of reading Atatürk's principles and revolution history course and the concept of revolution, The concept of revolution, Atatürk's view on the revolution, Overview of the reasons that prepared the fall of the Ottoman empire and the Turkish revolution, Internal reasons, External reasons, The disintegration of the Ottoman empire, The Ottoman state fragmentation projects. The armistice of mudros, The situation of the country against the occupations and the reaction of Mustafa kemal Pasha, The opening of the Turkish grand national assembly, The national struggle until the sakarya victory, The battle of sakarya and the great offensive, from mudanya to lausanne.
Foreign Language
Speaking (speaking a foreign language as clearly), listening-comprehension (comprehending the message from the speaker when spoken at normal speed), writing (writing appropriately by following grammar and spelling rules), reading-comprehension (reading in a foreign language and understanding what is read, improving vocabulary). introductıon verb "to be", Possessive Adjectives Personal Information, a/an, plurals The Classroom Vowel Sounds, This / That - These / Those Common Objects Classroom Language, Present Simple (+) and (-) Common Verb Phrases, a/an + jobs Consonant Sounds, Possessive's Family Vocabulary. Adjectives Quite/Very, Telling the time, Present Simple Daily Routine, Adverbs of frequency time words and expressions, Prepositions of time the date,
Information Technologies
Introduction to computer and basic hardware information, operating systems, Windows operating system, Windows XP, using desktop objects in accordance with their content and purpose, folder and file information, MS word, word processing software, MS excel, MS power point, MS internet explorer. Computer Hardware and Software, Memory Types, Operating Systems, MS DOS, Directories and Subdirectories, Directory Names, Files and File Names, DOS Commands. Word and Excel, Preparing Documents, Formatting, Using Control Software, Adding and Editing, Printing Documents, Creating Tables, Complex Applications, Defining Quick Access Functions, Preparing and Posting Official Letters such as Resumes and Petitions, Calculations in created tables.
Entrepreneurship Culture
Basic functions of entrepreneurship, contribution of SMEs to economy and social life. Weaknesses of SMEs and organizations providing support to SMEs in Turkey. Franchising system and its benefits to the investor’s. Marketing and promotion strategies. Business plan and sections. Entrepreneurship and entrepreneurship processes, creativity in entrepreneurship (design), innovation in entrepreneurship, venture finance, business establishment and business plan, environmental factors and market analysis in the preparation of the business plan, marketing plan, production plan, management plan, finance plan, risk analysis, evaluation of the business plan, development of business plan.
Mathematics
Sets and set operations, Sets of numbers, Decimal representation of rational numbers, Recurrent decimal numbers, Number systems and base arithmetic, Absolute value-intervals, Exponential and radical numbers, I. and II. Degree equations and solutions, I. and II. Degree inequalities and their solutions. Ratio and proportion, Percentage calculations, Coordinate plane, relations, functions and properties, Some special functions and resultant function, inverse function, Line equation and parabola, Linear equation systems and solutions, Limit and continuity, Derivative and its applications.
Grain Processing Technology
Chemical structure, Starch, Proteins. Oils. Enzymes and Other Components. Quality and Standardization in Grains. Cleaning of Grains. Storage of Grains. Grinding of Grains-I. Grinding of Grains-II. Leavened Products Technology-I. Leavened Products Technology-II. Soft Wheat Products. Status Products.
Hygiene and Sanitation
Definition and importance of hygiene and sanitation, Air hygiene and evaluation techniques, Hygiene in operating water and drinking water, Personnel hygiene, Tool and equipment hygiene - Structural features of the business and the effect of design on business and food hygiene, Pest Control applications in Food Businesses and its effect on food hygiene, Food Cleaning and disinfection practices in enterprises, Hygiene in herbal food production, Quality management systems related to food hygiene (ISO 22000, ISO 9001, ISO 14001, BRC, IFS, GLOBALGAP etc.), Cleaning and disinfection agents used in food enterprises. Arthropods, characteristics of mites, reproduction, development and classification of insects, mice and rats, grass seeds, plowing disease, fight against barn pests, spraying.
General Chemistry
Basic concepts and stoichiometry, Atomic theories and periodic table, Chemical bonds, Gases and gas theories, liquids, Solids, Solutions and their properties, Thermochemistry, Chemical kinetics, Chemical equilibrium, Acids and bases, Solubility, Different aspects of organic chemistry, Carbon bonds and hybridization  classification of organic compounds, Basic organic molecules and groups, Functional groups, Classification of organic reactions and examples, Hydrocarbons and their reactions, Structure and stereoisomer, Titration curves for complex acid-base systems, Applications of neutralization titrations, Precipitation titration, Complex formation-titrations, Introduction to electrochemistry, Applications of standard electrode potentials, Applications of oxidation/reduction titrations, Theory of potentiometry, Applications of potentiometry, Real sample analysis.
Food Science and Technology
Food science: water, fats, proteins, carbohydrates, minerals, vitamins. Food technology. Vegetable oil, cereals, meat and meat products, milk and dairy products, fruits and vegetables. Composition of foodstuffs, Basic preservation processes in food technology, Canning technology, Fruit juice production technology, Sugar technology, Grain technology, Alcoholic beverages technology, Vinegar technology, Pickle technology, Olive technology, Vegetable oil technology, Dairy technology, Meat and meat products technology, Food additives and food safety.
Laboratory Techniques
Definition of type and characteristics of food laboratory, Rules to be followed and laboratory accidents, Glass materials used in the laboratory, Filter papers and inorganic filtering materials, Auxiliary laboratory materials, Chemical substances, solutions, solution preparation, general tools, physical analysis, analysis procedures. Application plan: Introducing the food laboratory and working rules, introducing glass materials, introducing metal materials, introducing wood and porcelain materials, introducing auxiliary laboratory materials, introducing chemicals, preparing solutions, adjusting solutions, introducing and measuring Ph meter and Refractometer, introducing Areometers and measurement, determination of specific gravity with pycnometers, introduction of basic instruments and explanation of usage principles.
2nd SEMESTER
Turkish Language-II
Elements of the sentence, sentence analysis and application, Reading and examining the works related to literature and the world of thought and rhetorical applications, Types of written composition and its application, Expression and sentence disorders and their correction, Rules to be followed in the preparation of scientific articles. Sample texts selected from Turkish and world literatures and the history of thought based on the development of the student's ability to speak and write correctly and beautifully, and rhetorical practices related to this.
Atatürk's Principles and History of Revolution-II
The National Struggle in the Field of Education and Culture, the National Struggle in the Social and Economic Field, the Strategy of the Turkish Revolution, Two Great Revolutions in the Political Field, the Establishment of the Republic Administration, the Reactions to the Proclamation of the Republic, the Abolition of the Caliphate, the Progressive Republican Party and the Period of Appreciation, Economic Revolution, Trial of Multi-Party Life and Some Domestic Political Events, Revolution in Social Structure and Health, Atatürk's Principles, A General Evaluation of the Threats to Turkey and Kemalist Thought, Atatürk and his State Life, Atatürk and his Intellectual Life, The Importance of Science and Technology, Tolerance, Freedom of Conscience and Thought, Peace at Home, Peace in the World, Atatürk and National Education, Atatürk and Cultural Policy, Atatürk and Turkish History, Atatürk and Turkish Language, Atatürk and Fine Arts, Atatürk and Women's Rights, Atatürk and Youth, Atatürk and Economy, Religion and Secularism.
Foreign Language-II
Can/can't verb phrases like + ing, free time activities object pronouns, love stroy phrases, possessive pronouns rhyming words, past simple of "be" was/were, past simple regular verbs, past time expressions, past simple irregular verbs go , have, get, there is/there are houses and furniture, there was/there were prepositions of place, present continuous verb phrases, present simple or present continuous? Places in a city, a/an, some/any countable/uncountable nouns, how much/how many quantifiers, food and drinks revision.
Occupational health and Safety
Occupational health and safety application principles, Risk prevention culture in the workplace, Importance of safety culture and its place in daily life, Establishing and maintaining a safety culture, Establishment purpose, structure and works of İSGB, OSGB and TSM. Qualifications, assignments, powers and responsibilities of occupational safety specialists and occupational physicians. The importance and history of occupational health and safety, Occupational accidents and their causes, Occupational diseases and their causes, Elements that threaten occupational safety in enterprises, The characteristics that the enterprise must carry in terms of occupational safety, Duties of the employer in ensuring occupational safety. Duties of personnel in ensuring occupational safety, Protective equipment to be used in terms of occupational safety, Hazards and their classification, Precautions to be taken in case of fire in enterprises, First Aid, Legal legislation on occupational health and safety.
Cereal Products Technology-I
Theoric; Properties of soft wheat flour, Ingredients used in bread making, Bread additives, Bread making techniques, Oven sanitation. Biscuit production, Raw materials used in biscuit production and their properties, Preparation of biscuit dough, Biscuit dough types and properties, Biscuit dough shaping, Biscuit baking and packaging, Cracker production, Raw materials used in cake production and their properties, Equipment used, Cake production methods, Packaging. Application; Determination of thousand grain and hectoliter weight, Determination of dry matter amount, Determination of ash amount, Physical analysis of biscuit, Fat determination in biscuit, Protein determination in biscuit, Testing the effect of raw materials used in biscuit production. Farinograph curve interpretations in soft wheat, Extensograph curve interpretations in soft wheat, Biscuit baking test, Biscuit sensory analysis, Cake baking test, cake sensory analysis.
Grinding Technology
Definition, purposes and classification of grinding, dry and wet grinding principles, comparison of commonly used dry and wet grinding processes, the role and importance of physical and chemical properties of grains in the selection and design of a quality grinding technology, grinding efficiency and quality. Supply of the material to be milled, wheat quality for the miller, acceptance and control of wheat, classification of foreign materials, separation methods of foreign materials, cleaning diagram and flow control, tools used in cleaning, tempering of wheat. Machines that make grinding, Factors affecting grinding, Grinding surface, Crushing system, Screening and classification of crushing material, Germ separation in the crushing system, Bran removal, Crushing extraction quality factors, Pre-crushing and scraping systems, Semolina cleaning systems, Reduction system, Tail reductions, Separation of germ and by-products in the reduction system.
Grain Products Storage and Silage
Introduction of cereals. Physical and chemical structure of cereal grain. Physical and chemical structure of cereal grain. Definition and basis of storage. Changes in storage. Grain relations with storage atmosphere conditions. Storage problems. Warehouse pests and control. Storage types. Storage by pouring method. Storage in the sack. Storage in the Warehouse and Hangar. Storage in Silos. Licensed warehouse.
Food Additives
Definition, history, classification, residues, health importance of additives, enzymes, vitamins, amino acids, antimicrobials, antioxidants, stabilizers, emulsifiers, flavor enhancers, sweeteners, spices, colorants, acids, phosphates, chemical and microbiological control of additives , legal regulations.
Internship
Activities related to on-site practice are planned and carried out together with the student's consultations at his/her institution and at the workplace where he/she practices. These activities include learning and application activities for students to gain practical experience by taking part in the studies carried out in their fields, depending on a work environment where on-site application is made. At the end of the on-site application activity, the student submits a written report to the department or program to which he/she is affiliated, which will be prepared in accordance with NEU's "Internship Directive" and approved by the workplace where he/she has applied on-site.
Farming Economy
The subject of agricultural economics is to reveal the contribution of agriculture to the Turkish economy with statistics and to show the application of economic principles to agriculture. At the end of this course, the student; He learns the main lines of the curriculum of the Agricultural Economics department. Thus, the rationale, aims and objectives of the Department of Agricultural Economics will be perceived more clearly by the student. Basic concepts in Agricultural Economics; Definition of economy and preferences, Definition of agricultural economy, scope and branches of agricultural economy management, Contribution of agriculture to Turkish economy, Natural resources and agricultural production factors, means of production, Economic principles in agricultural production, Risk and uncertainty in agriculture, agricultural insurance.
Business Administration
Basic Concepts of Business and Management, Aims of Businesses, Business and Its Environment, Classification of Businesses, Establishment Stages of Businesses, Functions of Business: Management, Functions of Business: Production, Functions of Business: Marketing, Functions of Business: Accounting, Functions of Business: Finance, Functions of Business: Human Resources , Functions of Business: Public Relations, Functions of Business: Research and Development.
Project Preparation Techniques
Investment and Project Concepts, Project Types, Agricultural Projects, Market study (competitive environment analysis, market size estimation and methods), Project / Scale size (capacity) determination, technology selection, establishment location etc. decisions, financing of projects and sources of financing, income-expenses of the project, cash flow analysis in the project, financial and economic evaluation of projects, project evaluation techniques under risk and uncertainty conditions, planning of actions in the project with Pert and Gannt techniques, presentation and evaluation of student projects.
Process Applications-I
Practical examination of flour and bakery products, milling machinery production technologies by visiting public and private enterprises. Learning the current processes in the enterprises producing flour and bakery products, milling machines.
Functional Cereal Products
Functional cereal products and their production and consumption amounts, legal regulations, effects on nutrition and health. Changes during food processing and storage of some components that positively affect human life and help us lead a healthier life. Functional cereal products and health relationship, detailed information about the chemical and biochemical properties of some functional components, the food market and competition, the role of the food industry in terms of functional foods and the legal situation about functional foods.
Traditional Cereal Products
Definition of traditional foods. Traditional and non-traditional foods. The role of traditional foods in nutrition. Traditional cereal products and production methods produced in our country. Traditional cereal products produced in the world and production methods. Packaging and storage conditions of traditional cereal products. Legal regulations.
 
Grain Chemistry
Morphological Structure of Grain. Chemical Composition of Grain. Water and Dry Matter Content of Grain. Grain Carbs. Grain Proteins. Grain Lipids. Grain Minerals. Grain Vitamins. Grain Pigments. Grain Enzymes.
Bread Making Techniques
Sourdough Making. Making Sourdough Breads. Production and Processing Techniques of Layered Doughs. Coissant making. Puff pastry making. Basic Bread Doughs. Making World Breads. Sandwich, hamburger bread making. Toast bread making.
3rd SEMESTER
Cereal Products Technology-II
Theoric; Properties of hard wheat and semolina, Protein structure of semolina, Effect of protein structure on quality, Pasta production, Other materials used in pasta production and their properties, Effect of raw materials on quality, Equipment used in pasta production, Kneading stages in pasta, Drying of pasta, Packaging of pasta, Quality criteria of pasta, Quality Factors affecting the criteria, Bulgur production. Application; Foreign matter determination, Thousand grain amount, Ash determination, Moisture determination, Black spot and sand ratio determination, Protein determination, Farinograph and extensograph curve interpretations in hard wheat, Water absorption in pasta, Volume increase in pasta, Weight increase in pasta, Determination of the amount of substance passed into the cooking water , Pasta cooking test, Pasta sensory analysis.
Analytical Quality Control in Cereal Products
Sampling methods from cereals (wheat, barley, rye, oats, corn, sorghum, etc.) and cereal products (bread, pasta, biscuits, cake, bulgur, breakfast cereals, etc.) are used to determine their physical, chemical, physicochemical, technological and rheological properties. analysis methods, qualitative and quantitative evaluation of the findings obtained from these analysis methods.
Diagram Technique
Symbols, diagram preparation technique, dry and wet system, preparation of cleaning diagrams, determination of silo capacities, evaluation of foreign matter, pipe diameters and pressure losses of the aspiration device. Symbols, flour diagram preparation technique, semolina purifier diagrams, flour analysis and type determination according to passages, pipe assembly plans, sieve frame diagrams, roll ball tooth specifications and roll diagrams.
Basic Pastry
Pastry history and pastry equipment. Theoretical definitions of basic patisserie ingredients. Theoretical definitions of basic cakes. Sweet and savory cookies. Tarts and shares. Yeast dough. Bread types. Bulk dough. Traditional cakes. Sauces and creams. Milky desserts. Sorbet sweets.
Economic Plants and Seeds
Introduction to Field Crops. Economic and industrial plants. Developments in the field of grain seed production. Grain seed production potential of our country. Seed production and technology. Grain seed production techniques. Seed certification procedures, testing, packaging, storage and marketing facilities.
Nutrition Information
Nutritional Status and Importance, Food Components and Roles of Nutrients, Emotions and Food Selection, Metabolism, Structure and Composition of the Human Body, Nutritionally Energy, Carbohydrates, Proteins, Fats, Vitamins, Water, Minerals, Non-Nutritional Substances, Quality of Foodstuffs, Condition of Humans Proper Nutrition, Nutrition Patterns, Preparation of Daily Meal Plans, Mass Nutrition Industry, Food Poisoning
Volunteering Studies
Management and Organization Concepts; The Concept of Volunteering and Volunteer Management; Basic Volunteering Fields (Disaster and Emergency, Environment, Education and Culture, Sports, Health and Social Services etc.); Project Development Related to Volunteer Work and Participation in Volunteer Work in the Field; Ethics, Moral, Religious, Traditional Values ​​and Principles in Voluntary Work; Participation in Voluntary Work in Public Institutions, Local Administrations and Non-Governmental Organizations (NGO); Risk Groups and Volunteering in Society; Immigrants and Volunteering.
Presentation techniques
General information about presentation techniques, effective ways of presentation in visual and verbal communication, effective presentation preparation techniques, presentation content enrichment, meeting organization, effective presentation student practices.
Dessert Making Techniques
To know the basic techniques of dessert making, calculation of pastry percentages, measuring systems used in pastry, and basic materials and types used. Production and usage areas of basic cookies, tarts, quiche, pâté doughs and creams and sauces. Basic hot and cold desserts and tanning and presentation techniques.
Advanced Pastry
Decoration, Patisserie Menu Planning, Recipe Applications According to Product Types, World Pastry Trends, Biscuit Techniques, Layer Cakes, Advanced Bread Techniques, Chocolate Applications, Restaurant Desserts, Turkish Desserts.
Process Applications-II
Practical examination of flour and bakery products, milling machinery production technologies by visiting public and private enterprises. Learning the current processes in the enterprises producing flour and bakery products, milling machines.
 
Food Legislation
Introduction to legislation, definition and history of food legislation. Food legislation and its basic concepts. Veterinary Services, Plant Health, Food and Feed Law No. 5996. Turkish Food Codex (Regulations, Communiqués). Food safety and food legislation. Food Standards (TSE, FAO, WHO, Codex Alimentarius Commission, JECFA). Quality systems (ISO 22000, HACCP, GAP, GMP, GHP). International food security.
Biscuit Production Technology
Raw Materials Used in Production. Soft Wheat Products. Terminology. Biscuit Production Technology. The Role of Biscuits in Nutrition. Production of crackers, cakes, wafers. Biscuit packaging materials.
Starch and Sugar Production Technology
Sugar technology; Structure and chemical composition of sugar beet. Sugar technology; processing of beet into sugar and pre-treatments, obtaining raw sherbet from beet, cleaning of raw sherbet, thickening, crystallization, obtaining raw sugar and purification; sugar cane and processing into sugar. Natural sweeteners, artificial sweeteners, other ingredients. Starch raw material sources and types. Starch production process. Usage areas of starch in food industry.
4th SEMESTER
Graduation project
Giving final homework to second year graduates in group work. This homework is a graduation project related to the technology courses they take. It is aimed at doing research on the Internet, researching libraries, collecting information from different universities, learning how to use computers, and teaching the rules of writing thesis. Considerations in writing scientific studies, literature review, data collection, comparison of findings with literature data, spelling rules, writing reviews, writing research studies, presentation of scientific studies.
Boutique Pastry
In addition to basic pastry products, practical demonstration of cake and other pastries, sponge cake and other pastry base doughs, cake coating, sugar paste making and coloring and decoration, and modeling and figure making techniques.
Bulgur Technology
Definition and Properties of Bulgur, Types of Bulgur, Raw Material of Bulgur. Bulgur Production; Equipment used in Cleaning Wheat, Boiling, Resting, Straining, Boiling Bulgur; Parts, Usage and Settings, Cleaning and Maintenance. Drying Wheat; Purpose, Drying Stages, Equipment Used, Parts, Usage and Settings, Cleaning and Maintenance, Controls.
 
 
Process Design
Economic Analysis of Chemical Processes: Estimating Capital Costs, Estimating Production Costs, Profitability Analysis / Process Optimization. Optimization of Chemical Processes: Topological Optimization, Parametric Optimization, Optimization of Heat Exchanger Networks / Ethics and Professionalism / Written and Oral Communication / Computer Aided Design Project Study - Written and Oral Presentation of the Report.
Professional Practice-1
The application of the theoretical knowledge that the student has seen in the courses in the enterprises that are deemed appropriate regarding the program. Cleaning system, dry and wet system applications, examination of foreign materials, grinding unit, roller set, system flow control. Roll settings, examination of ball tooth properties, sieves, examination of cases, filter and pneumatic air assembly, bagging and sales related applications.
Bakery Products Production Technology
General information about bakery products; basic tools and equipment used in bakery product production, basic stages of bakery product production; production of various bakery products; preservation of bakery products; hot and cold desserts; types of desserts and their preparation, dessert decoration and decoration, presentation of desserts.
Grain Economy
Definition and Scope of Grain Economy, Some Basic Concepts in Grain Economy, Features of Businesses Processing Grain Products and Different Aspects from Other Businesses, Modern Storage Opportunities of Cereal Products. The Place and Importance of Grain Production in Our Country's Economy. Export Potential of Cereal Products.
Pasta Technology
Properties of hard wheat and semolina, Protein structure of semolina, Effect of protein structure on quality, Pasta Production, Other materials used in pasta production and their properties, Effect of raw materials on quality, Equipment used in pasta production, Kneading stages in pasta, Drying of pasta, Packaging of pasta, Quality criteria of pasta, Quality factors affecting the criteria.
Professional Practice-2
The application of the theoretical knowledge that the student has seen in the courses in the enterprises that are deemed appropriate related to the program. Cleaning system, dry and wet system applications, examination of foreign materials, grinding unit, roller set, system flow control. Roll settings, examination of ball tooth properties, sieves, examination of cases, filter and pneumatic air assembly, bagging and sales related applications.
 
Process Control
Process and control concepts. Giving information about various processes in today's industry. Identification of the control stages of a process. Measuring and sensing equipment used for control. Advanced control methods and algorithms.
Human Resources Management
Overview of Human Resource Management. Personnel Management, Human Resources Management and Strategic Human Resources Management. Strategic Role and Importance of Human Resources. Human Resources Planning. Business Analysis. Staff Recruitment, Selection and Placement. Training and Development. Performance Management and Performance Evaluation. Career Management. Compensation Management.
Diet Pastry
Special purpose diet cake products, raw materials used, production applications.
Professional Practice-3
The application of the theoretical knowledge that the student has seen in the courses in the enterprises that are deemed appropriate related to the program. Cleaning system, dry and wet system applications, examination of foreign materials, grinding unit, roller set, system flow control. Roll settings, examination of ball tooth properties, sieves, examination of cases, filter and pneumatic air assembly, bagging and sales related applications.
Breakfast Cereal Products Production Technology
Raw Materials Used in Breakfast Cereal Production. Breakfast Cereal Production Technologies. Mixing and Cooking in Breakfast Cereal Production. Tempering, Sheeting and Toasting in Breakfast Cereal Production. Extrusion and Extruders in Breakfast Cereal Production. Coating, Packaging, Enrichment and Protection, Quality Control in Breakfast Cereal Production.
Investment Planning and Feasibility
Detailed examination of all stages of industrial investment. Determining the properties that the infrastructure, land, factory building, storage facilities should have for the investment. Examples of machinery and equipment that should be found in an industrial establishment according to its field of activity. Methods of obtaining and collecting prices for investment items. Investment and working capital requirement account. Examination of various feasibility preparation methods.
Bakery Products Technology
Raw materials used in bakery products and their technical properties. Basic operations applied. Working principles of machinery and equipment in the process flow, Alternative bakery products.
 
Professional Practice-4
The application of the theoretical knowledge that the student has seen in the courses in the enterprises that are deemed appropriate related to the program. Cleaning system, dry and wet system applications, examination of foreign materials, grinding unit, roller set, system flow control. Roll settings, examination of ball tooth properties, sieves, examination of cases, filter and pneumatic air assembly, bagging and sales related applications.
Fermented Cereal Products
Importance of Fermented Products in terms of Nutrition and Health. raw materials. Fermentation Microorganisms. Acid and Yeast Fermentations. Production of bread, Boza, Tarhana and other fermented grain products.
New Product Development Techniques and Sensory Analysis
Innovation and Operations Management. Innovation Networks and Establishment of Innovation. Innovation Resources. Innovation in Service. New Product Development Process. Idea Development and Concept Testing. Review, product Usage Test, Market Test. Financial Evaluation and Commercialization. Packaging and Product Development. Product and Brand Strategy in New Product Development. Sensory Analysis Methods.
Legume Chemistry and Processing Technology
Production and Consumption of Legumes. Classification of Legumes and Important Legumes. Chemical Composition and Nutritional Value of Legumes. Functional Properties and Physiological Effects of Legumes. Antinutritional Compounds in Legumes. Harvesting and Storage of Legumes. Legume Processing Methods. Legume Products.
Professional Practice-5
The application of the theoretical knowledge that the student has seen in the courses in the enterprises that are deemed appropriate related to the program. Cleaning system, dry and wet system applications, examination of foreign materials, grinding unit, roller set, system flow control. Roll settings, examination of ball tooth properties, sieves, examination of cases, filter and pneumatic air assembly, bagging and sales related applications.