| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| BEY242E | FOOD CHEMISTRY AND ANALYSIS II | 4 | 5 | 4 | 5 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
|---|
| Define the structure and properties of natural pigments and colourants. |
| Discuss the impact of food additives on food quality and safety. |
| Demonstrate the enzymes used in food industry. |
| Explain the major chemical reactions that occur in foods during processing. |
| Explain the chemical structure of food groups. |
| Classified food additives. |
| Explain the functional foods and their health impact. |
| Practice the main chemical analysis in foods. |