FDE496 SPECIAL TOPICS IN FOOD ENGINEERING: PHYSICAL CHEMISTRY OF FOODS
| Course Code: |
5730496 |
| METU Credit (Theoretical-Laboratory hours/week): |
3(3-0) |
| ECTS Credit: |
5.0 |
| Department: |
Food Engineering |
| Language of Instruction: |
English |
| Level of Study: |
Undergraduate |
| Course Coordinator: |
Assoc.Prof.Dr. LEYLA NESRÝN KAHYAOÐLU |
| Offered Semester: |
Fall and Spring Semesters. |
| Prerequisite: |
Set 1: 5730313
|
| The course set above should be completed before taking
FDE496 SPECIAL TOPICS IN FOOD ENGINEERING: PHYSICAL CHEMISTRY OF FOODS . |
Course Content
Thermodynamics and kinetics of food structure formation; molecular aspects of food behavior during processing and storage; micro-scale interactions. bonds and interaction forces determining bioavailability and stability of food components; crystalline. glassy and soft foods. gels. hydrogels; emulsions and foams; selfassembled nanostructures in foods; encapsulation of bioactive molecules.
