Food Chemistry And Analysis I
Solutions and colloid systems; structure, classification, chemical and functional properties of carbohydrates, proteins and fats; structure of enzymes, their classification, their presence in foods and their use in the food industry; properties and functions of pigments and flavor and odor components
| Course Credit | Credit Fees | ECTS Credit | Season | Language | Lecturer | Course Calendar |
|---|---|---|---|---|---|---|
| 3 | 4 | FALL | Turkish | Updating |