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
Formulating and Processing of Low Calorie Foods
Code
FE 433
Course Info
Categories and commercial types of low-calorie foods. Physical, chemical and sensory properties of low calorie foods. Low-calorie and no-calorie sweeteners. Reducing fat content. Engineered fats. Fat replacers and substitutes. Health effects and markets for low-calorie foods.
Credit
2
ECTS
2
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