Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
DEPARTMENT OF FOOD ENGINEERING 
HOMEPAGE
Announcements / Documents
DUYURU 16 February 2018
İNTÖRN (DUYURU) 06 February 2018
İntörn Öğrenciler Hk 04 January 2018
FE 499 28 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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