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FOOD CHEMISTRY AND ANALYSES I COURSE IDENTIFICATION AND APPLICATION INFORMATION

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

Objectives and Contents

Objectives: It's aimed to gain knowledge, skills, and attitudes regarding the physical and chemical properties, classification, functions, and analyses of food components (water, carbohydrates, proteins, lipids, vitamins, and minerals).
Content: The chemical and functional properties of carbohydrates, proteins, fats, water, minerals, and vitamins found in food structures, along with relevant laboratory applications.