Fənn · Qida mühəndisliyi

Texniki xarici dil (ingilis dili)Mövzu planı

İFS - 3552y6 kreditYaz semestriSeçmə2025-2026

Mövzu planı

Fənn üzrə mövzular və hər mövzunun təlim nəticələri.

30 mövzu

1. Introduction to Food Engineering. Brief Information about Food Engineering. (Key Terms).
MəşğələMövzu 1.
2. Food processing. Food processing: Methods, and importance”. (Key Terms).
MəşğələMövzu 2.
3. Food Safety and Hygiene – Food Safety and Practical Recommendations. (Key Terms).
MəşğələMövzu 3.
4. Fruits and Vegetables. Health benefits, consumption guidelines, and safe handling of fruits and vegetables. (Key Terms).
MəşğələMövzu 4.
5. Food Quality. Quality control in food production. (Key Terms).
MəşğələMövzu 5.
6. Food chemistry. Fundamentals of food chemistry: Components and functions. (Key Terms).
MəşğələMövzu 6.
7. Food chemistry. Maillard reaction: The chemistry behind cooking and flavor. (Key Terms).
MəşğələMövzu 7.
8. Food Microbiology. Fundamentals of food microbiology. (Key Terms).
MəşğələMövzu 8.
9. Food Microbiology. Microbial spoilage of meat and meat products. (Key Terms).
MəşğələMövzu 9.
10. Food Packaging and Preservation. Food packaging. (Key Terms).
MəşğələMövzu 10.
11. Food Packaging and Preservation. Food preservation. (Key Terms).
MəşğələMövzu 11.
12. Sugar production. Sugar beet and sugar production. (Key Terms).
MəşğələMövzu 12.
13. Sugar production. The Chemical composition, nutritional value, and physiological importance of honey. (Key Terms).
MəşğələMövzu 13.
14. Dairy Products and Milk Processing. Fundamentals of milk and dairy products. (Key Terms).
MəşğələMövzu 14.
15. Dairy Products and Milk Processing. Milk processing techniques. (Key Terms).
MəşğələMövzu 15.
16. General review of the covered topics. Keçirilənlərin ümumi təkrarı.
MəşğələMövzu 16.
17. Vegetable Oils. Vegetable oils in food industry. (Key Terms).
MəşğələMövzu 17.
18. Vegetable Oils. A Brief characterization of vegetable oils. (Key Terms).
MəşğələMövzu 18.
19. Wine and Alcoholic Beverages. Viticulture and wine classification. (Key Terms).
MəşğələMövzu 19.
20. Wine and Alcoholic Beverages. Quality management of wine products. (Key Terms).
MəşğələMövzu 20.
21. Chocolate and Confectionery. Chocolate – History, production and types. (Key Terms).
MəşğələMövzu 21.
22. Chocolate and Confectionery. Confectionery – Types, technology and market. (Key Terms).
MəşğələMövzu 22.
23. Tea and Coffee Processing. Tea processing. (Key Terms).
MəşğələMövzu 23.
24. Tea and Coffee Processing. Coffee processing. (Key Terms).
MəşğələMövzu 24.
25. Food Biotechnology. Introduction to food biotechnology and fermentation processes. (Key Terms).
MəşğələMövzu 25.
26. Food Biotechnology. Biotechnological applications. (Key Terms).
MəşğələMövzu 26.
27. Food Analysis. Methods for determination of sugar in food products. (Key Terms).
MəşğələMövzu 27.
28. Food waste. Qida tullantıları və idarə olunması. (Key Terms).
MəşğələMövzu 28.
29. General review of the covered topics.
MəşğələMövzu 29.
30. Food science glossary and review.
MəşğələMövzu 30.

Texniki xarici dil (ingilis dili)Mövzu planı

Mövzu planı

1. Introduction to Food Engineering. Brief Information about Food Engineering. (Key Terms).

2. Food processing. Food processing: Methods, and importance”. (Key Terms).

3. Food Safety and Hygiene – Food Safety and Practical Recommendations. (Key Terms).

4. Fruits and Vegetables. Health benefits, consumption guidelines, and safe handling of fruits and vegetables. (Key Terms).

5. Food Quality. Quality control in food production. (Key Terms).

6. Food chemistry. Fundamentals of food chemistry: Components and functions. (Key Terms).

7. Food chemistry. Maillard reaction: The chemistry behind cooking and flavor. (Key Terms).

8. Food Microbiology. Fundamentals of food microbiology. (Key Terms).

9. Food Microbiology. Microbial spoilage of meat and meat products. (Key Terms).

10. Food Packaging and Preservation. Food packaging. (Key Terms).

11. Food Packaging and Preservation. Food preservation. (Key Terms).

12. Sugar production. Sugar beet and sugar production. (Key Terms).

13. Sugar production. The Chemical composition, nutritional value, and physiological importance of honey. (Key Terms).

14. Dairy Products and Milk Processing. Fundamentals of milk and dairy products. (Key Terms).

15. Dairy Products and Milk Processing. Milk processing techniques. (Key Terms).

16. General review of the covered topics. Keçirilənlərin ümumi təkrarı.

17. Vegetable Oils. Vegetable oils in food industry. (Key Terms).

18. Vegetable Oils. A Brief characterization of vegetable oils. (Key Terms).

19. Wine and Alcoholic Beverages. Viticulture and wine classification. (Key Terms).

20. Wine and Alcoholic Beverages. Quality management of wine products. (Key Terms).

21. Chocolate and Confectionery. Chocolate – History, production and types. (Key Terms).

22. Chocolate and Confectionery. Confectionery – Types, technology and market. (Key Terms).

23. Tea and Coffee Processing. Tea processing. (Key Terms).

24. Tea and Coffee Processing. Coffee processing. (Key Terms).

25. Food Biotechnology. Introduction to food biotechnology and fermentation processes. (Key Terms).

26. Food Biotechnology. Biotechnological applications. (Key Terms).

27. Food Analysis. Methods for determination of sugar in food products. (Key Terms).

28. Food waste. Qida tullantıları və idarə olunması. (Key Terms).

29. General review of the covered topics.

30. Food science glossary and review.