| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GMS411 | CHEMICAL REACTIONS IN COOKING | 7 | 3 | 3 | 8 |
Objectives and Contents |
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|---|---|
| Objectives: | To explain physical phenomena and chemical reactions that using during any processing technique in the kitchen such as cooking, freezing, cooling, deep freezing and mixing of foods. İn addition, To provide students with theoretical information and experimental skills about food components and their functional properties. |
| Content: | This course includes basic food chemistry, carbohydrates, proteins, fats and transformations in the cuisine, food additives. |