Course Information

Course Name	Turkish	Gıda Blşnlerinin Fnksyl Özell.
	English	Functional Properties of Food Components
Course Code	GID 318	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	-	-	-	-	-
Course Language		Turkish
Course Coordinator
Course Objectives		The functional properties of water, carbohydrates, proteins, and lipids on shelf-life and product quality with particular emphasis on sensory properties such as appearance, flavor, texture and viscosity of various food commodities during food processing, engineering foods using additives.
Course Description		The functional properties of water, carbohydrates, proteins, and lipids on shelf-life and product quality with particular emphasis on sensory properties such as appearance, flavor, texture and viscosity of various food commodities during food processing, engineering foods using additives.
Course Outcomes
Pre-requisite(s)
Required Facilities
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Textbook
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