2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 1

Off

ice:

G-4

20Ph

one:

285

60

38e-

mai

l: ka

raal

i@it

u.ed

u.tr

PROF.

DR.

ART

EMİS

KARA

ALİ

PROF.

DR.

ART

EMİS

KARA

ALİ

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 2

COU

RSE

OBJ

ECTI

VES(

ABET

*)G

et in

trod

uced

to

food

che

mis

try,

foo

d m

icro

biol

ogy,

fo

od p

roce

ssin

g, a

nd t

he u

nit

oper

atio

ns in

volv

ed;

Crea

te

an

awar

enes

s of

en

gine

erin

g et

hica

l re

spon

sibi

lity;

W

rite

and

spea

k w

ith e

ffec

tive

com

mun

icat

ion

skill

s in

pre

para

tion

of h

omew

ork

assi

gnm

ent.

*ABE

T:“A

ccre

dita

tion

Boar

d fo

r En

gine

erin

g an

dTe

chno

logy

”: Th

e re

cogn

ized

ac

cred

itor

for

colle

ge

and

univ

ersi

ty

prog

ram

s in

app

lied

scie

nce,

com

putin

g, e

ngin

eerin

g, a

nd t

echn

olog

y(a

fed

erat

ion

of 3

1 pr

ofes

sion

al a

nd te

chni

cal s

ocie

ties

repr

esen

ting

thes

e fie

lds)

.

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 3

Stra

tegi

es a

nd A

ctio

nsSt

uden

t Lea

rnin

g O

utco

mes

Lect

ures

are

bas

ed o

n sy

llabu

s. A

text

book

is a

ssig

ned

to st

uden

ts a

t the

be

ginn

ing

of th

e se

mes

ter.

-Dem

onst

rate

a b

asic

und

erst

andi

ng o

f foo

d en

gine

erin

g pr

ofes

sion

and

educ

atio

n.

-Dem

onst

rate

a b

asic

kno

wle

dge

of fo

od

man

ufac

turi

ng p

roce

sses

.-D

evel

op a

n aw

aren

ess o

f eth

ical

res

pons

ibili

ty.

Stud

ents

are

gro

uped

into

2 o

r 3.

Eac

h gr

oup

is a

ssig

ned

to p

repa

re a

pap

er o

n sp

ecifi

c to

pic

give

n by

the

inst

ruct

or,

whi

ch is

pre

sent

ed b

oth

oral

ly a

nd w

ritt

en

form

at a

t the

end

of s

emes

ter.

Stu

dent

s ev

alua

te th

e or

al p

rese

ntat

ion

qual

ity o

f ea

ch g

roup

indi

vidu

ally

.

-pla

nan

d de

liver

pre

sent

atio

n ef

fect

ivel

y,

-org

aniz

e w

ritte

n m

ater

ials

in a

logi

cal f

orm

at.

-sha

re in

form

atio

n w

ith o

ther

s.-s

cale

dow

n th

e in

form

atio

n to

wha

t is i

mpo

rtan

t.-d

emon

stra

tean

abi

lity

to r

ead

and

wri

te E

nglis

h.-e

valu

ate

one’

s per

form

ance

cri

tical

ly a

nd

accu

rate

ly.

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 4

COURS

E SYL

LABU

S

Cour

se C

onte

nt

1.Sc

ope

of F

ood

Scienc

e an

d Fo

od T

echn

olog

yFo

od S

cien

ce a

s a

Discipline,

Cha

ract

eristics

of

the

Food

Ind

ustr

y, H

unge

r, T

echn

olog

y an

d W

orld F

ood

Nee

ds2.

Food

Com

pone

nts:

Foo

d Ch

emistr

y an

d Nut

rition

Carb

ohdy

rate

s, P

rote

ins,

Fat

s an

d Oils

, Vi

tamins,

M

iner

als,

Wat

er,

Fibe

r, e

tc.

3.Fo

od D

ecay

and

Tra

dition

al M

etho

ds f

or its

Pre

vent

ion

She

lf-l

ife

and

Dat

ing

of f

oods

, M

ajor

Cau

ses

and

Prev

ention

of

Det

eriora

tion

4.Unit

Ope

ration

s in F

ood

Proc

essing

Han

dling,

Clean

ing,

Sep

arat

ing,

Pum

ping

, M

ixing,

Hea

t Ex

chan

ging

, Ev

apor

ation,

Dry

ing,

Pac

kaging

, New

Pr

oces

ses

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 5

5.Pr

actica

l Tec

hnolog

y an

d Fo

od Q

ualit

yApp

eara

nce

fact

ors,

Tex

tura

l fa

ctor

s, q

ualit

y st

anda

rds

6.M

ilk,

Chee

se a

nd E

ggs

Milk

, an

d its

deriva

tive

s, c

hees

e, ice

cre

am,

eggs

7.M

eat,

Fish

and

Poultr

yM

eat

and

mea

t pr

oduc

ts, po

ultr

y, m

arine

fish

, sh

ellfish

etc.

8.Fa

ts a

nd O

ilsSou

rces

of f

ats

and

oils, fu

nction

al p

rope

rties,

pr

oduc

tion

and

pro

cess

ing

met

hods

, fa

t su

bstitu

tes

9.Ce

reals

and

Cere

al P

rodu

cts

Cere

al g

rains,

princ

iples

of b

aking

10.F

ruits-

vege

tables

and

The

ir P

rodu

cts

Har

vest

ing

and

proc

essing

of

fruits

and

veg

etab

les,

fru

it

juices

COURS

E SY

LLABU

S

Cour

se C

onte

nt

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 6

COURS

E SY

LLABU

S

11.Be

vera

ges

and

Conf

ection

ary

Prod

ucts

Carb

onat

ed n

on-a

lcoh

olic b

ever

ages

, be

er, wi

ne,

coff

ee, te

a, s

ugar

bas

ed c

onfe

ctions

, ch

ocolat

e an

d co

coa

prod

ucts

12.

Food

Saf

ety:

Risks

and

Haz

ards

Saf

ety,

haz

ards

and

risks

, micro

bial c

onside

ration

s,

HACC

P, c

hemical h

azar

ds13

. Q

ualit

y Co

ntro

l an

d Le

gislat

ive

Asp

ects

Food

law

s, leg

al c

ateg

ories

of f

ood

subs

tanc

es,

test

ing

for

food

saf

ety,

foo

d labe

ling,

Int

erna

tion

al F

ood

Stan

dard

s an

d Co

dex

Alim

enta

rius

14.

Stu

dent

Pre

sent

ations

on

Selec

ted

Spe

cial I

ssue

s

Cour

se C

onte

nt

COURS

E SY

LLABU

S

GRADIN

G OF

COURS

E:

Hom

ewor

k A

ssig

nmen

t 2

0%

Mid

term

Exa

min

atio

n

30%

Fina

l Exa

min

atio

n

50%

Cour

se P

roje

ct:One

ass

igne

d to

pic

for

each

stu

dent

to

be

prep

ared

for

sub

mission

in

writte

n re

port

for

mat

and

to

be p

rese

nted

ora

lly

Fina

l ex

am r

equire

men

t:70

% o

f at

tend

ance

is

a mus

t to

ta

ke t

he f

inal e

xam

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 8

TEX

TBO

OK

•Pot

ter,

Nor

man

and

H. H

otch

kiss

, 199

5. F

ood

Scie

nce,

5th

ed.

, Cha

pman

and

Hal

l, U

SA.

REFE

REN

CE B

OO

K

•Pyk

e, M

agnu

s: F

ood

Scie

nce

and

Tech

nolo

gy

COURS

E SY

LLABU

S

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 9

•Co

pying

from

oth

ers

or p

rovidi

ng a

nswe

rs o

r info

rmat

ion,

wr

itte

n or

ora

l, t

o ot

hers

is

CHEA

TIN

G.

•Co

pying

from

ano

ther

stu

dent

’s p

aper

or

from

ano

ther

te

xt w

itho

ut w

ritt

en a

ckno

wled

gemen

t is P

LAGI

ARI

SM

.

•Una

utho

rize

d he

lp f

rom a

noth

er p

erso

n or

hav

ing

someo

ne

else

write

one

’s p

aper

or

assign

men

t is C

OLL

USIO

N.

ETH

ICA

L BE

HA

VIO

UR

•Ch

eating

, plag

iarism

and

collusion

are

ser

ious

off

ence

s re

sulting

in a

n:F

grad

e an

d di

sciplin

ary

action

.

COURS

E SY

LLABU

S

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 10

1SC

OPE

OF

FOOD S

CIEN

CE A

ND F

OOD

TECH

NOLO

GY

FOOD S

CIEN

CE

App

licat

ion

of t

he b

asic

sci

ence

s an

d en

gine

erin

g to

st

udy

the

fund

amen

tal p

hysi

cal,

chem

ical

and

bi

oche

mic

al n

atur

e of

foo

ds a

nd t

he p

rinc

iple

s of

foo

d pr

oces

sing

.

Food

Che

mis

try

Food

Mic

robi

olog

y

Food

Qua

lity

Cont

rol

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 11

1 SCO

PE O

F FO

OD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

FOOD T

ECHNOLO

GY

Food

tec

hnol

ogy

is t

he u

se o

f th

e in

form

atio

n ge

nera

ted

by f

ood

scie

nce

in t

he s

elec

tion

, pre

serv

atio

n,

proc

essi

ng, p

acka

ging

and

dis

trib

utio

n, a

s it

aff

ects

the

th

e co

nsum

ptio

n of

saf

e, n

utri

tiou

s an

d wh

oles

ome

food

.

Proc

ess

Cont

rol

Flui

d M

echa

nics

Food

Pro

cess

ing

Ope

rati

ons

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 12

1 SCO

PE O

F FO

OD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

Food

Mic

robi

olog

y

Food

Eng

inee

ring

Food

Che

mis

try

Sens

ory

Ana

lysi

s

Bioc

hem

istr

y

Nut

riti

on

Food

sci

ence

is a

mul

ti-d

isci

plin

ary

fiel

ds o

f sc

ienc

e:

Chem

istr

y

Biol

ogy

Biot

echn

olog

y

Agr

icul

ture

Mec

hani

cal E

ngin

eeri

ng

Chem

ical

Eng

inee

ring

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 13

1 SCO

PE O

F FO

OD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

Scop

e of

Foo

d Sc

ienc

e an

d Te

chno

logy

incl

udes

:

Effo

rts

to m

ake

it p

ossi

ble

to s

uppl

y gr

eat

quan

titi

es

of f

ood

to c

rowd

ed p

opul

atio

ns (r

esul

t of

urb

aniz

atio

n)

Effo

rts

to d

evel

op n

ew (n

ovel

) foo

ds a

gree

able

to

cons

umer

s (in

crea

se t

ype,

ava

ilabi

lity

at a

ll ti

mes

)

To m

aint

ain

(if p

ossi

ble

to im

prov

e) n

utri

tion

al v

alue

an

d qu

alit

y of

foo

ds.

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 14

1 SCO

PE O

F FO

OD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

FOOD E

NGI

NEE

RING

EDUCA

TIO

N A

ND C

URR

ICULU

MTh

eco

reof

foo

dsc

ienc

ean

dte

chno

logy

cour

ses

incl

udes

both

lect

ure

and

labo

rato

ryco

mpo

nent

s:

Food

Chem

istr

y:Ba

sic

com

posi

tion

, str

uctu

rean

dpr

oper

ties

of f

oods

, che

mis

try

of c

hang

esoc

curr

ing

duri

ngpr

oces

sing

and

utili

zati

on.

Food

Ana

lysi

s:Pr

inci

ples

, met

hods

and

tech

niqu

esfo

rqu

anti

tati

veph

ysic

al, a

ndch

emic

alan

alys

esof

foo

dpr

oduc

tsan

din

gred

ient

s.

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 15

Food

Mic

robi

olog

y: M

icro

bial

ecol

ogy

rela

ted

tofo

ods,

ef

fect

sof

env

iron

men

ton

foo

dsp

oila

gean

dfo

odm

anuf

actu

re, p

hysi

cal,

chem

ical

and

biol

ogic

alde

stru

ctio

nof

mic

roor

gani

sms

in f

oods

, mic

robi

alex

amin

atio

nof

foo

dst

uffs

, pub

liche

alth

and

sani

tati

onm

icro

biol

ogy.

Food

Proc

essi

ng:G

ener

al c

hara

cter

isti

csof

raw

mat

eria

ls, p

rinc

iple

sof

foo

dpr

eser

vati

on, p

roce

ssin

gfa

ctor

swh

ich

infl

uenc

equ

alit

y, p

acka

ging

, wat

eran

dwa

ste

man

agem

ent,

goo

dm

anuf

actu

ring

prac

tice

s,

sani

tati

onpr

oced

ures

.

FOOD E

NGI

NEE

RING

EDUCA

TION A

ND C

URR

ICULU

M

1 SCO

PE O

F FO

OD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 16

1 SCO

PE O

F FO

OD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

FOOD E

NGI

NEE

RING

EDUCA

TION A

ND C

URR

ICULU

M

Food

Engi

neer

ing:

Stud

yof

eng

inee

ring

conc

epts

, uni

top

erat

ions

in f

ood

proc

essi

ng, m

ater

iala

nden

ergy

bala

nces

, the

rmod

ynam

ics,

flu

idfl

ow, h

eat

and

mas

str

ansf

er.

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 17

1 SCO

PE O

F FO

OD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

Engi

neer

ing

Cour

ses:

Intr

. To

Com

pute

ran

dIn

f.

Syst

ems,

Tec

hnic

alD

rawi

ng, I

nt. T

oSc

iand

Eng.

Co

mp.

, Mas

san

dEn

ergy

Bala

nces

, The

rmod

ynam

ics,

Fl

uid

Mec

hani

cs, H

eat

Tran

sfer

, Mas

sTr

ansf

er,

Proc

ess

Cont

rol

Basi

c Sc

ienc

e Co

urse

s:Ca

lcul

us, P

hysi

cs, D

iffe

rent

ial

Equa

tion

s, S

tati

stic

san

dPr

obab

ility

Chem

istr

y:Ge

nera

l che

mis

try,

Org

anic

, che

mis

try,

A

naly

tica

lChe

mis

try

and

Inst

rum

enta

lAna

lysi

s

CURR

ICULU

M O

F IT

U F

OOD E

NGI

NEE

RING

DEP

ART

MEN

T

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 18

Food

Engi

neer

ing

Cour

ses:

Int

r. T

ofo

odsc

.&te

ch.,

Food

Chem

istr

yI

and

II, M

icro

biol

ogy,

Foo

dM

icro

biol

ogy

I an

dII

, Foo

dM

icro

biol

ogy

Labo

rato

ry,

Food

Engi

neer

ing

Uni

tO

pera

tion

sI

and

II, F

ood

Engi

neer

ing

Labo

rato

ry, F

ood

Engi

neer

ing

Des

ign

I A

ndII

, Foo

dTe

chno

logy

, Foo

dTe

chno

logy

Labo

rato

ry, F

ood

Qua

lity

Cont

rol,

Food

Qua

lity

Cont

rolL

abor

ator

y, G

radu

atio

nSt

udy

Supp

lem

enta

ry C

ours

es:T

urki

sh, E

nglis

h, H

isto

ry,

Econ

omic

s

1 SCO

PE O

F FO

OD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

CURR

ICULU

M O

F IT

U F

OOD E

NGI

NEE

RING

DEP

ART

MEN

T

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 19

Elec

tive

Cour

ses:

Bio

chem

istr

y, P

hysi

calC

hem

istr

y,

Mol

ecul

arBi

olog

y, N

umer

ical

Met

hods

Engi

neer

ing

Mec

hani

cs,

Mat

eria

lSci

ence

, Pr

inci

ples

of E

lect

rici

tyan

dEl

ectr

onic

s

Stat

ics

and

Stre

ngth

, Tot

alQ

ualit

yM

anag

emen

t,

Sens

ory

Ana

lysi

s, F

ood

Pack

agin

g, B

iote

chno

logy

, Co

ldPr

eser

vati

onTe

chno

logi

es, R

heol

ogic

alM

easu

rem

ents

in F

ood

Engi

neer

ing,

She

lf-li

fe o

f Fo

ods

1 SCO

PE O

F FO

OD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

CURR

ICULU

M O

F IT

U F

OOD E

NGI

NEE

RING

DEP

ART

MEN

T

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 20

FOOD E

NGI

NEE

RING

EDUCA

TION A

ND C

URR

ICULU

M

1 SCO

PE O

F FO

OD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

Fres

hman

Soph

omor

e

Juni

ors

Seni

ors

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 21

1 SCO

PE O

F FO

OD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

PROBL

EMS

RELA

TED

WIT

H F

OODS

Man

ydi

seas

esha

vea

nutr

ition

alco

mpo

nent

and

the

lack

of a

n ad

equa

tedi

etdi

rect

lyca

uses

dise

ase

orco

ntrib

utes

toan

in

divi

dual

’s s

usce

ptib

ility

todi

seas

e.

Prob

lem

sin

und

erde

velo

ped

coun

trie

s:

Mos

tpe

ople

are

conf

ront

edwi

th“m

alnu

trit

ion”

, inc

ludi

ngde

fici

ency

orla

ckof

:

•Suf

fici

ent

food

(fam

ine)

•Pro

tein

(-kw

ashi

orko

r) a

ndso

met

imes

both

prot

ein

and

calo

ries

(-m

aras

mus

): M

othe

rsw

hodo

not

rec

eive

suff

icie

ntpr

otei

n or

calo

ries

durin

gpr

egna

ncy

ordu

ring

brea

st-f

eedi

ngha

vech

ildre

nw

ithin

crea

sed

susc

eptib

ility

todi

seas

e.

2/6/

2004

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Dep

. of

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1 SCO

PE O

F FO

OD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

PROBL

EMS R

ELATED

WIT

H F

OODS

DEF

ICIE

NCY

of

SPEC

IFIC

NU

TRIE

NTS

:

Iron

defi

cien

cy: R

esul

tsin

bot

hso

cial

and

med

ical

prob

lem

san

dle

sspr

oduc

tivi

ty.

Iodi

nede

fici

ency

dise

ase:

Caus

esgo

iter

ism

thyr

oid

enla

rgem

ent

and

is s

till

wide

spre

ad. E

limin

ated

byth

ead

diti

onof

iodi

neto

tabl

esa

lt.

Vita

min

def

icie

ncie

s:Th

em

ajor

vita

min

def

icie

ncy

is

for

vita

min

A. L

eads

tobl

indn

ess

and

rela

ted

dise

ases

. Su

chde

fici

enci

esal

sole

adto

incr

ease

dsu

scep

tibi

lity

toot

her

dise

ases

.

2/6/

2004

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Dep

. of

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erin

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1 SCO

PE O

F FO

OD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

PROBL

EMS R

ELATED

WIT

H F

OODS

Prob

lem

sin

aff

luen

tco

untr

ies:

•Obe

sity

•Dia

bete

s

•CVD

(car

diov

ascu

lar

dise

ases

)

2/6/

2004

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Dep

. of

Foo

d En

gine

erin

g 24

1 SCO

PE O

F FO

OD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

ACT

IVIT

Y OF

FOOD S

CIEN

TIS

TS

1.M

any

food

scie

ntis

tsar

een

gage

din

dev

elop

ing

pala

tabl

e, n

utri

tiou

s, lo

w-co

stfo

ods.

(fis

hfl

our,

dri

edm

ilk, i

ncap

arin

a:a

cere

alfo

rmul

atio

nco

ntai

ning

abou

t28

% p

rote

in, p

repa

red

from

a m

ixtu

reof

mai

zean

dco

tton

seed

flou

r)2.

Wor

kin

indu

stri

alor

gani

zati

ons

for

impr

ovem

ent

of

exis

ting

and

deve

lopm

ent

of n

ewfo

odpr

oduc

ts.

3.A

lter

the

nutr

ient

cont

ent

of f

oods

Redu

cing

the

calo

ric

cont

ent

(in s

oft

drin

kssu

cros

eis

re

plac

edby

aspa

rtam

e, a

cesu

lfam

eK,

etc

. and

in ic

ecr

eam

norm

al m

ilkfa

twi

thsp

ecia

llytr

eate

dpr

otei

ns)

Add

ing

vita

min

san

dm

iner

als

(bre

akfa

stce

real

s)

2/6/

2004

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Dep

. of

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1 SC

OPE

OF

FOOD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

ACT

IVIT

Y OF

FOOD S

CIEN

TIST

S

4.To

mak

efo

odas

saf

eas

pos

sibl

e(T

heco

rrec

tap

plic

atio

nof

foo

dpr

oces

sing

, sto

rage

and

pres

erva

tion

met

hods

prev

ent

outb

reak

sof

foo

dpr

oces

sing

)5.

Invo

lved

in e

stab

lishi

ngin

tern

atio

nalf

ood

stan

dard

sto

prom

ote

and

faci

litat

ewo

rld

trad

ean

dto

assu

reth

ewh

oles

omen

ess

and

valu

eof

foo

dspu

rcha

sed

betw

een

nati

ons.

6.W

ork

in c

onju

ncti

onwi

thnu

trit

ioni

sts

tode

velo

pst

anda

rds

for

the

opti

mal

nutr

itio

nalc

onte

ntof

the

diet

and

tode

term

ine

how

food

proc

essi

ngan

dst

orag

eaf

fect

snu

trie

nts

2/6/

2004

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Dep

. of

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erin

g 26

1 SC

OPE

OF

FOOD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

TYP

ES O

F FO

OD P

RODUCT

S

Agr

icul

tura

lCom

mod

itie

s

Agr

o-In

dust

ryPr

oduc

ts

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 27

1 SC

OPE

OF

FOOD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

ORG

ANIZ

ATIO

NS

OF

SECT

OR

•PRI

VATE

SEC

TOR

Fact

orie

s an

d m

arke

ting

fir

ms

(Mul

tina

tion

al a

nd S

ME

–Sm

alla

ndM

ediu

m E

nter

pris

es)

•PU

BLIC

SEC

TOR

Min

istr

ies

of A

gric

ultu

re,M

inis

trie

s of

Hea

lth,

Min

istr

ies

ofTr

ade

Stat

eEn

terp

rise

s(KİT

)

Mun

icip

alit

ies

Gove

rnm

enta

lRes

earc

hIn

stit

utes

(TU

BITA

K)

2/6/

2004

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Dep

. of

Foo

d En

gine

erin

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1 SC

OPE

OF

FOOD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

ORG

ANIZ

ATI

ONS

OF

SECT

OR

•SCI

ENTI

FIC

AN

D A

CAD

EMIC

IN

STIT

UTI

ON

S

Rese

arch

Inst

itut

es

Uni

vers

itie

s

2/6/

2004

ITU

Dep

. of

Foo

d En

gine

erin

g 29

1 SC

OPE

OF

FOOD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

PROFE

SSIO

NALS

IN T

HIS

SEC

TOR

•Foo

dSc

ient

ists

:

(in u

nive

rsit

ies

and

rese

arch

orga

niza

tion

s)B.

S. :

Bach

elor

of S

cien

ceM

.S. :

Mas

ter

of S

cien

cePh

.D. :

Doc

tor

of P

hilo

soph

yD

egre

e•F

ood

Tech

nolo

gist

s+

Engi

neer

s:

Enga

ged

in p

rodu

ctio

nan

dpr

oces

sing

of f

ood

com

mod

itie

s. F

ood

engi

neer

, Che

mic

alen

gine

er,

Vete

rine

rian

s, A

gric

ultu

rale

ngin

eer,

Pha

rmac

ists

2/6/

2004

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Dep

. of

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d En

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erin

g 30

1 SC

OPE

OF

FOOD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

ORG

ANIZ

ATI

ONS

OF

SECT

OR

•Pro

duct

ion

tech

nici

ans

and

work

ers:

•Bur

eauc

rats

(peo

ple

work

ing

in M

inis

trie

s)

•Sal

espe

rson

nel-

enga

ged

in t

rade

2/6/

2004

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Dep

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1 SC

OPE

OF

FOOD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

FUNCT

IONAL

DIV

ISIO

NS

OF

FIRM

S

1.M

anag

emen

t

2.M

ater

iala

cqui

siti

onde

part

men

t

3.M

anuf

actu

ring

depa

rtm

ents

4.Q

ualit

yco

ntro

l+ a

ssur

ance

depa

rtm

ents

5.M

arke

ting

depa

rtm

ent

6.Re

sear

ch+

prod

uct

deve

lopm

ent

depa

rtm

ent

2/6/

2004

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Dep

. of

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erin

g 32

1 SC

OPE

OF

FOOD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

AUXIL

IARY

INDUST

RIES

•Che

mic

alIn

dust

ries

(Pfi

zer,

Hoe

chst

, Roc

he)-

food

addi

tive

s-st

abili

zers

, aci

dula

nts,

pre

serv

ativ

es,

enzy

mes

)

•Foo

din

gred

ient

(col

or/f

lavo

r) s

uppl

iers

•Pac

kagi

ngIn

dust

ries

(gla

ss, p

last

ics,

tin

s, s

teel

, al

umin

umco

mpa

nies

, pap

erco

mbi

bloc

ks)

•Foo

dm

achi

nery

& eq

uipm

ent

man

ufac

ture

rs

2/6/

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OF

FOOD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

CLASSIF

ICATIO

N O

F FO

OD I

NDUSTRI

ES A

CCORD

ING

TO P

RODUCT

RANGE

1.Ce

real

Prod

ucts

2.M

ilkan

dD

airy

Prod

ucts

3.M

eat,

Fis

han

dPo

ultr

yPr

oduc

ts

4.Fa

tsan

dO

ils

5.Co

nfec

tion

ary

Prod

ucts

6.Fr

uits

and

Vege

tabl

ePr

oduc

ts

7.Be

vera

ges

8.Ca

teri

ng

2/6/

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Dep

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OF

FOOD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

INNOVA

TIO

NS

IN F

OOD S

CIEN

CE

•Fee

ding

peop

leun

der

extr

aord

inar

yco

ndit

ions

(com

bat

rati

ons,

die

tfo

ods)

•Fee

ding

popu

lati

ons

expo

sed

tofa

min

e•F

ood

anal

ogue

sM

eat

anal

ogue

sfo

rve

geta

rian

s, M

ilkan

alog

ues,

Egg

anal

ogue

sfo

rch

oles

tero

l-fre

edi

ets

•Flo

atin

gfi

sher

ies

•Key

boar

dpr

ogra

mm

ing

of p

rodu

ctio

nat

fac

tori

es•N

ew t

echn

olog

ies

for

pres

erva

tion

(irra

diat

ion,

ly

ophi

lizat

ion)

•Cat

erin

gfo

rco

mm

unit

yfe

edin

g

2/6/

2004

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Dep

. of

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1 SC

OPE

OF

FOOD S

CIEN

CE A

ND F

OOD T

ECHNOLO

GY

InTU

RKEY

;•4

4% o

f po

pula

tion

in a

ctiv

ela

bor

forc

eis

re

late

dwi

thfo

odpr

oduc

tion

.•2

2.8%

of

Gros

sN

atio

nalP

rodu

ct(G

NP)

is f

rom

agri

cult

ural

prod

ucts

•Exp

ort

valu

e: 2

4%

•9%

of

tota

lexp

orts

earn

ings

com

efr

omag

ro-

indu

stri

es( f

ruit

juic

e, t

omat

opa

ste,

mar

gari

ne)

•15%

of

tota

lexp

ort

earn

ings

com

efr

omag

ricu

ltur

alra

wm

ater

ials

( whe

at, h

azel

nuts

and

apri

cots

)•E

xpor

tva

lue

(foo

d) >

Impo

rtva

lue

(foo

d)