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Course Information

Course Name
Turkish Gıda Kimyası
English Food Chemistry
Course Code
KIM 414 Credit Lecture
Semester -
3 3 - -
Course Language Turkish
Course Coordinator Cüneyt Hüseyin Ünlü
Course Objectives To give information to the student about food chemistry at introductory level
Course Description This lecture will introduce the chemistry and chemical properties of the major food constituents (carbohydrates, lipids and proteins) and the minor food components (vitamins, pigments and food additives). The chemical reactions and changes in the constituents of major food products during harvesting, handling, processing, cooking and storage will be emphasized.
Course Outcomes
Required Facilities
Other References
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