BES 232
Food Chemistry and Analysis Applications II
Instructor: Dr. Öğr. Üyesi Gül Merve GENÇER
Course Objectives
To teach the evaluation of food quality with objective and subjective methods, to teach the structural and functional properties of basic food groups (milk, meat, grains, eggs, vegetables-fruits), to discuss the effects of functional foods and bioactive nutritional components on health with current publications.
Prerequisites / Corequisites
Bulunmamaktadır.
Prerequisites / Corequisites
There is no pre-registration.
Course Books / Materials / Recommended Resources
Gıda Kimyası (MEHMET DEMİRCİ)
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