Course Information

Course Name	Turkish	Gıda Kimyası
	English	Food Chemistry
Course Code	KIM 414	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
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
Pre-requisite(s)
Required Facilities
Other
Textbook
Other References