İ s karaal prof. dr. artem [email protected] - anasayfa
TRANSCRIPT
2/6/
2004
ITU
Dep
. of
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d En
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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
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Dep
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d En
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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
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Dep
. of
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d En
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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
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d En
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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
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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
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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
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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/
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•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
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d En
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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
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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
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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
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2004
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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.
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2004
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. of
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d En
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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.
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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
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d En
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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
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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
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2004
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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
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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
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Dep
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d En
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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
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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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d En
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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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d En
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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
ITU
Dep
. of
Foo
d En
gine
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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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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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d En
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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
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d En
gine
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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
ITU
Dep
. of
Foo
d En
gine
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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
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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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. of
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d En
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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
•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
. of
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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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. of
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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/
2004
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1 SC
OPE
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/
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
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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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)