Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
DEPARTMENT OF FOOD ENGINEERING 
HOMEPAGE
Announcements / Documents
FE 499 28 November 2017
İNTÖRN(DUYURU) 22 November 2017
Mezun Anketi 24 April 2015
MÜDEK 01 December 2008
Atelier - Laboratory
Food Microbiology Lab.General Chemistry Lab.Enstrümental Analiz Araştırma Laboratuvarları Sensory Analysis LaboratoryUnit Operations LaboratoryQUALİTY CONTROL AND FOOD CHEMISTRY LABORATORYBiotechnology Laboratory
Course Details
Course Title
Advanced Food Science: Selected Topics
Code
FE 524
Course Info
Offered on a rotating basis among Food Science Lecturers throughout the term. Fats and Oils: The new and advanced techniques in fat and oil production and health. Food Flavors: Food flavors and their sources and the instrumental, chemical, and sensory methods used to identify and evaluate them. Food Colors: Food colors and their sources, color measurement methods and technological advances in food colors. Food Proteins: Functionality in colloidal foods. Food Microbiology: Significance of Microorganisms in Foods. Food Enzymes: Applications of Enzymes in Food Industry. Food Packaging: Active and intelligent food packaging. Food Waste: The new and advanced techniques in Food Waste Recovery and Processing Technologies. Food Carbohydrates: New techniques in carbohydrate analysis
Credit
3
ECTS
6
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