1 | Food Components, Importance of Water, physical/chemical properties, forms, water activity, effect on food spoilage and relationship with microorganisms, energy calculation and moisture analysis |
2 | Definition of lipids, their properties, functions in food processing, classification, fatty acids, classification, saturated/unsaturated and essential fatty acids and their properties |
3 | Physical properties of oils, detailed reactions, factors affecting the reactions and their analysis |
4 | Oxidation in oils, prevention methods, quality and purity parameters in oils, |
5 | Polar/nonpolar substances formed in olive oils during the frying process, evaluation according to legislation |
6 | Introduction to carbohydrates and examination of terms, classification of carbohydrates, structures, monosaccharides |
7 | Definitions and properties of Monosaccharides and Disaccharides |
8 | Definitions and properties of polysaccharides |
9 | Midterm Exam |
10 | Digestion, absorption, metabolism of carbohydrates, introduction to the general properties of carbohydrates, Maillard reaction from chemical reactions |
11 | Fermentation, caramelization, non-enzymatic browning methods, dehydration and acrylamide formations in carbohydrates |
12 | Structure, classification, basic properties and functions of amino acids, physical/chemical properties of amino acids, chemical reactions, analysis methods |
13 | Main functions of proteins, their classification, areas of use of proteins in the food industry, physical properties, digestion/absorption of proteins |
14 | Changes in protein as a result of processes applied to foods, denaturation of proteins, other properties and Presentations |