Cereal Process Engineering

General Introduction

In Cereal Processing and Engineering section, studies related to the quality characteristics of different cereals used in food production, especially wheat, milling of cereals, the quality characteristics of milling products such as flour and semolina, bread making technology, macaroni production technology, biscuit production technology, the quality characteristics of bread, macaroni and biscuit are performed. In this context, it is aimed to train Food Engineers who will respond to the demands and needs of the food industry.

Members

Lect. Dr. Burak Altınel