| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| BEY445E | FOOD-RELATED LEGISLATION | 7 | 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) |
|---|
| Describe the ingredients of major commercial food products. |
| List the processing tools and equipments. |
| Name the main methods of food processing. |
| Discuss basic principles of common food preservation methods. |
| Interpret the effects of food processing methods on health. |
| Illustrate food storage methods. |
| Examine the changes that occur during the preservation and processing of foods. |