3D STEREOCHEMISTRY IN CULINARY COURSE IDENTIFICATION AND APPLICATION INFORMATION
| Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
| GSY429 |
3D STEREOCHEMISTRY IN CULINARY |
5 |
3 |
3 |
5 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
| Apply the basic concepts of stereo chemistry. |
| Classify the role of different spatial sequence of molecules on taste, odor and toxic effect. |
| Discuss different tastes and scents related to eating and drinking according to different geographical regions with Turkish and World cuisine. |
| Use stereochemistry knowledge for food quality control purposes. |