Course Information

Course Name	Turkish	Gıda Lipidleri
	English	Food Lipids
Course Code	GID 609E	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	2	3	3	-	-
Course Language		English
Course Coordinator		Mine Özgüven
Course Objectives		Educate students to demonstrate an extensive knowledge in food lipids, with particular emphasis on the chemistry, functional properties, processing techniques, health and dietary fat relationships, legislative aspects of edible oils and fats, and relevant biotechnology applications
Course Description		Course description contains Introduction to lipids,Scope of lipid chemistry, Chemistry of fatty acids,Lipid oxidation and frying fats,Processing techniques of fats and oils, Specialty fats and oils,Changes in food lipids during processing,Biotechnology of lipids,Lipid analysis and related legislative issues,Dietary fats and health relationships,Functions of lipids in foods and food product formulations.
Course Outcomes
Pre-requisite(s)
Required Facilities
Other
Textbook
Other References