| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| BEY242 | FOOD CHEMISTRY AND ANALYSES II | 4 | 5 | 4 | 5 |
Objectives and Contents |
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|---|---|
| Objectives: | It's aimed to gain knowledge and skills about the chemical structure of important food groups and their changes during processing, handling and storage.; comprehending the chemical quality control analyses, functional foods and chemical contaminants, enzymes used in the food industry |
| Content: | Methods used to evaluate factors affecting food quality, functional foods, probiotics and prebiotics, genetically modified foods, vegetables and fruits, eggs, milk and dairy products, meat and products, cereals, color and aroma components the concept of food quality and nutritional quality evaluation methods, chemical reactions in food, bioactive components in foods and their effects on health. |