| Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
|---|---|---|---|---|---|
| GMS411 | PİŞİRMEDE KİMYASAL REAKSİYONLAR | 7 | 3 | 3 | 8 |
AMAÇ VE İÇERİK |
|
|---|---|
| Amaç: | To explain physical phenomena and chemical reactions that using during any processing technique in the kitchen such as cooking, freezing, cooling, deep freezing and mixing of foods. İn addition, To provide students with theoretical information and experimental skills about food components and their functional properties. |
| İçerik: | This course includes basic food chemistry, carbohydrates, proteins, fats and transformations in the cuisine, food additives. |