|
Week - 1 |
The importance of food analyses |
|
Week - 2 |
Proteins and their assays |
|
Week - 3 |
Aminoacids and their assays. |
|
Week - 4 |
Carbohydrates and their assays. |
|
Week - 5 |
Monoshaccaride and polishaccaride and their assays |
|
Week - 6 |
Monoshaccaride and polishaccaride and their assays 2 |
|
Week - 7 |
Oil analyses |
|
Week - 8 |
Fixed and essential oils, Oil indexes. |
|
Week - 9 |
Vitamin analyses |
|
Week - 10 |
Water -soluble and water-insoluble vitamins assay. |
|
Week - 11 |
Inorganic element assay. |
|
Week - 12 |
Inorganic element assay 2 |
|
Week - 13 |
Foos additives and their assay. |
|
Week - 14 |
Special methods for some foods. |
Anadolu Info Package 
Turkish 
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