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FACULTY OF HEALTH SCIENCES - NUTRITION AND DIETETIC - BES 203 - FOOD CHEMİSTRY AND ANALYSES I

Course Information

Faculty Name:

FACULTY OF HEALTH SCIENCES

Section Name:

NUTRITION AND DIETETIC

Teaching Level Name:

Under Graduate

Course Name:

FOOD CHEMİSTRY AND ANALYSES I

Lesson Code:

BES 203

Period:

Theoric:

Practice:

Laboratory:

Credit:

4.0

Ects Credits:

5.0

Course Type Name:

Required

Course Language:

Turkish

Course Coordinator:

Head of Department

Teaching Staff:

Öğr.Gör. SEHER CAN

Assistants:

The Aim of the course:

To teach the composition and properties of foods with the
chemical changes it undergoes during production to
consumption period (handling, processing and storage),
give the knowledge of chemical and physical reactions that
influence food quality, give practical training in the
laboratory to form the background in food analysis.

Course Content:

Solutions and colloid systems. Structures, classifications
and properties of carbohydrates, proteins and lipids with
related quantitative and qualitative analysis. Structures
and classifications of enzymes; their occurrence in foods
and usage in food industry. Factors affecting enzymatic
reactions. Functions and specifications of pigments, aroma
and flavor compounds.

Course Source:

Course Source Recommended:

Belitz, HD., Grosch, W. Food Chemistry. Springer-Verlag
Berlin Heidelberg-Germany, 1999.
Fennema OR. Food Chemisrty. Third Ed. Marcel Dekker,
INC. New York, 1996

Other informations

Prerequisite Courses:

Precondition:

Web Site:

Ethical Rules:

Measurement and Evaluation Management:

Course Informations