| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GKP156 | FOOD CHEMISTRY AND BIOCHEMISTRY | 2 | 2 | 2 | 2 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
|---|
| It describes the chemical structures of macro and micro components in foods. |
| It explains the chemical and biochemical changes that occur during food processing. |
| It interprets the positive and negative changes that occur in food. |
| This explains the uses of enzymes in the food industry. |
| It classifies natural color and flavor compounds in foods. |
| It explains the structure and uses of vitamins and minerals. |
| It explains the basic properties of food additives. |