The aim of this course is to generally inform about water activity, importance of water in food, structure, classification and properties of carbohydrates, proteins, lipids and enzymes, factors that affect enzyme activity and use of enzyme in food industry, qualitative and quantitative test methods, structure and utilization of food additives.
Physical and chemical properties, function and analysis of food.
1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case Study
Course Evaluation Methods:
1:Writing Exam 2: Multiple Choice Test 3: Gap Filling 4: True-False 5: Oral Examination 6: Portfolio