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DERS AKIŞI

Hafta

Konu

Ön Hazırlık

Metodoloji

Introduction to foods chemistry, the composition of nutrients in general

Solutions and colloidal systems

Clasification of carbonhidrates and their structures

Properties of carbohydrates

Structures of proteins

General properties of proteins

Structures of lipids

General properties of lipids

Clasification of enzymes, structure and factors affecting enzyme activity

Uses of enzymes in food industry

structures of the elements of pigments,taste and smell found in foods

General characteristics and functions of pigments found in foods

General features and functions of the taste and smell elements found in foods

Changes in nutrients under different conditions