Graduate Education Institute · Food Engineering · Master
ECTS: 3 T+P+L: 2+0+0 Scientific Preparation
Coordinator: Doç. Dr. Ertan ERMİŞ
Course Objective
To obtain a comprehensive understanding to the underlying scientific principles governing food molecules.
Course Content
Gıda moleküllerini yöneten temel bilimsel ilkeleri kapsamlı bir şekilde anlamak.
Course Learning Outcomes
- Identify and describe molecules belonging to protein, carbohydrate and lipid groups.
- Understand and explain water, protein, carbohydrate and lipid interactions.
- Relate the shape and size of molecules and their interactions with food molecules´ functional properties.
- Understand and explain the underlying principles of solubility, crystallization and thickening.
- Understand and explain the basic principles behind the main food systems, like emulsions, foams, gels.
Core Area Distribution
(44) Physical Sciences%100