The objective of this course is to teach the production technologies, quality characteristics, quality control criteria, and food safety practices for specialty foods such as honey, bee products, grape molasses, chocolate, Turkish delight, tahini halva, powdered foods, soft and hard candies, ketchup, and mayonnaise; and to ensure that students acquire the ability to evaluate the production processes of these products from a technical perspective.

Production technologies, compositional characteristics, and quality criteria for honey and other bee products (royal jelly, pollen, propolis, bee venom). Methods of molasses production and quality characteristics. Chocolate production technology, raw materials, and quality control. Production stages and quality characteristics of Turkish delight and tahini halva. Production techniques and quality criteria for powdered foods. Production technologies and quality assessments for soft and hard candies. Production processes for ketchup and mayonnaise, raw materials used, process parameters, and quality characteristics. Quality control, food safety, hygiene practices, and evaluation of relevant national and international standards for specialty foods.