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Dersin Bilgileri

Dersin Adı
Türkçe Gıda Analizleri: Teori ve Uygulamalar
İngilizce Food Analysis:Theory&Applications
Dersin Kodu
GID 501E Kredi Ders
(saat/hafta)
Uygulama
(saat/hafta)
Labratuvar
(saat/hafta)
Dönem 1
3 3 - -
Dersin Dili İngilizce
Dersin Koordinatörü Dilek Boyacıoğlu
Dersin Amaçları Provide knowledge on analytical methods used to elucidate the composition of foods, their chemical and physical properties as well as to investigate their authenticity. Apply this knowledge with particular emphasis on analytical chemistry to food analysis by providing various examples for individual food commodity types.
Dersin Tanımı Introduction: Bodies engaged in food analyses, standards used, legislative aspects, sampling and techniques, proximate analysis for nutrition labeling, ashing, mineral analyses on ash, analysis of vitamins, enzymes: Determination of enzymatic activity, applications of enzymes in other analyses as analytical aids, contaminants: Mycotoxins, pesticides, animal drugs, food additives: So2, food dyes (qualitative and quantitative), analyses for authenticity testing, analysis of sensory attributes: Objective methods for color and texture analyses
Dersin Çıktıları
Önkoşullar
Gereken Olanaklar
Diğer
Ders Kitabı
Diğer Referanslar
 
 
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