This course is based on teaching the evaluation of food quality with objective and subjective methods in food chemistry and analysis, teaching the structural properties of basic food groups, and discussing the effects of functional nutrients and bio-active nutritional components on health with current publications. At the end of this course, the student will be able to know and apply the objective and subjective methods used in the evaluation of food quality, the general structures and properties of basic food groups, sufficient information about functional foods, and current issues related to nutritional science. Within the scope of this course, food quality and control, kinesthetic properties of foods, milk and dairy products, meat, chicken, fish and products, eggs, cereals and legumes, vegetables and fruits, tea, coffee, cocoa and chocolate elements, their properties and functions, functional foods, pre and probiotics, genetically modified foods.
- Teacher: Cangul Arnavut