Course Information

Course Code:
Course Number:
Code Course Name Language Type
GID 318 Functional Properties of Food Components Turkish Elective
Local Credits ECTS Theoretical Tutorial Laboratory
3 4 3 0 0
Course Prerequisites and Class Restriction
Prerequisites None
Class Restriction None
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 as well as health effects of those components will be included in this course.

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