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Program Type: 
Thesis
Non Thesis
Course Code: 
CULA511
Course Type: 
Area Elective
P: 
2
Lab: 
2
Credits: 
3
ECTS: 
6
Course Language: 
English
Course Content: 

In this course, the effects of the chemical composition of foods such as proteins, carbohydrates, fat, and water on the final product quality during the cooking, storing, and presentation will be taught by using both theoretical and practical examples. The differences between different varieties of the same ingredient such as fluid flow behaviors of different starch types, and uses of different varieties of the same fruits will also be discussed.

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