| Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
|---|---|---|---|---|---|
| BEY242E | FOOD CHEMISTRY AND ANALYSIS II | 4 | 5 | 4 | 5 |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
|---|
| Define the structure and properties of natural pigments and colourants. |
| Discuss the impact of food additives on food quality and safety. |
| Demonstrate the enzymes used in food industry. |
| Explain the major chemical reactions that occur in foods during processing. |
| Explain the chemical structure of food groups. |
| Classified food additives. |
| Explain the functional foods and their health impact. |
| Practice the main chemical analysis in foods. |