Subject · Food engineering

Texniki xarici dil (ingilis dili)Topics

İFS - 3552y6 creditsSpring semesterElective2025-2026

Topic plan

The subject's topics and the learning outcomes attached to each one.

30 topics

1. Introduction to food engineering. brief information about food engineering. (key terms).
SeminarMövzu 1.
2. Food processing. food processing: methods, and importance”. (key terms).
SeminarMövzu 2.
3. Food safety and hygiene – food safety and practical recommendations. (key terms).
SeminarMövzu 3.
4. Fruits and vegetables. health benefits, consumption guidelines, and safe handling of fruits and vegetables. (key terms).
SeminarMövzu 4.
5. Food quality. quality control in food production. (key terms).
SeminarMövzu 5.
6. Food chemistry. fundamentals of food chemistry: components and functions. (key terms).
SeminarMövzu 6.
7. Food chemistry. maillard reaction: the chemistry behind cooking and flavor. (key terms).
SeminarMövzu 7.
8. Food microbiology. fundamentals of food microbiology. (key terms).
SeminarMövzu 8.
9. Food microbiology. microbial spoilage of meat and meat products. (key terms).
SeminarMövzu 9.
10. Food packaging and preservation. food packaging. (key terms).
SeminarMövzu 10.
11. Food packaging and preservation. food preservation. (key terms).
SeminarMövzu 11.
12. Sugar production. sugar beet and sugar production. (key terms).
SeminarMövzu 12.
13. Sugar production. the chemical composition, nutritional value, and physiological importance of honey. (key terms).
SeminarMövzu 13.
14. Dairy products and milk processing. fundamentals of milk and dairy products. (key terms).
SeminarMövzu 14.
15. Dairy products and milk processing. milk processing techniques. (key terms).
SeminarMövzu 15.
16. General review of the covered topics. keçirilənlərin ümumi təkrarı.
SeminarMövzu 16.
17. Vegetable oils. vegetable oils in food industry. (key terms).
SeminarMövzu 17.
18. Vegetable oils. a brief characterization of vegetable oils. (key terms).
SeminarMövzu 18.
19. Wine and alcoholic beverages. viticulture and wine classification. (key terms).
SeminarMövzu 19.
20. Wine and alcoholic beverages. quality management of wine products. (key terms).
SeminarMövzu 20.
21. Chocolate and confectionery. chocolate – history, production and types. (key terms).
SeminarMövzu 21.
22. Chocolate and confectionery. confectionery – types, technology and market. (key terms).
SeminarMövzu 22.
23. Tea and coffee processing. tea processing. (key terms).
SeminarMövzu 23.
24. Tea and coffee processing. coffee processing. (key terms).
SeminarMövzu 24.
25. Food biotechnology. introduction to food biotechnology and fermentation processes. (key terms).
SeminarMövzu 25.
26. Food biotechnology. biotechnological applications. (key terms).
SeminarMövzu 26.
27. Food analysis. methods for determination of sugar in food products. (key terms).
SeminarMövzu 27.
28. Food waste. qida tullantıları və idarə olunması. (key terms).
SeminarMövzu 28.
29. General review of the covered topics.
SeminarMövzu 29.
30. Food science glossary and review.
SeminarMövzu 30.

Texniki xarici dil (ingilis dili)Topics

Topic plan

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.