6 August 2022
Food Technology - Cereal and Vegetable Oil Applications
The objective of this course is to gain knowledge about the characteristics and production methods of cereal products and edible oils. This course will provide information about the characteristics of cereals and cereal products, oilseeds and edible oils. Students will also gain knowledge about the use of enzymes in the production of cereal-based functional products and the production of gluten-free bread, composition of oils, chemical and degradation reactions and quality characteristics of oils, crude oil production and refining processes and specific oil production technologies and classification.
Dr. Zeynep Dilek Heperkan / firstname.lastname@example.org
Dr. Meral Yıldırım Yalçın / email@example.com
Research Asistants: H. Sena Olcay and Tuğçe Ceyhan
The course is open to undergraduate and graduate students in agriculture, food science and technology, food engineers, nutrition and dietetics.
Upon successfully completing the course, students will be able to analyze cereal products and edible oils using different techniques and equipments. They will also gain practical knowledge about the production of cereal products, especially gluten-free bread.
USD 750: What is included :
50 course hours and relevant ECTS credits. Each applicant can only choose 1 course subject.
14 Nights Superior Hostel Accommodation in shared rooms
Free airport transfer (for groups 10+ students)
Two weekend sightseeing tours ( Bosphorus Boat Tour & Historical Peninsula )
Gastronomy workshop followed by cocktail party
Free Museum entrances
Graduation Ceremony and Party
Delightful Istanbul Program Amenities ( Bag, T-shirt, Notebook and Pens)