| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| BEY201 | FOOD CHEMISTRY AND ANALYSES I | 3 | 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) |
|---|
| Describe properties of vitamins. |
| Interprete the major chemical reactions that limit shelf life of foods. |
| Practice the main laboratory techniques in food chemical analysis. |
| Calculate the concentrations of solutions. |
| Calculate the dry matter and moisture content of foods . |
| Calculate the water activity of foods. |
| Explain the chemical structure of foods. |
| Explain the reactions of foods during processing. |
| Explain the importance of water and water activity in foods. |