| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GKP156 | FOOD CHEMISTRY AND BIOCHEMISTRY | 2 | 2 | 2 | 2 |
Objectives and Contents |
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|---|---|
| Objectives: | The aim of this course is to enable students to evaluate the chemical and biochemical properties of macro and micro components found in food, the changes that occur during the production process, and the effects of these changes on food quality. |
| Content: | This course covers the chemical structures, reactions, and effects of changes during production on the macro (water, carbohydrates, proteins, lipids) and micro (vitamins, minerals, pigments, flavor and aroma compounds, organic acids) components found in food. |