Akademik Dersler - İçerik

Weeks	Topics
Week - 1	Scientific Principles in Experimental Food Preparation; Colloid Systems; Colloid, Sol, Gel, Syneresis, Staling, Retrogradation, Adsorption, Absorption, Hydrophilic, Hydrophilic, Lyophilic, Protective Colloid.
Week - 2	Scientific Principles in Experimental Food Preparation; Gelatinization, Surface Tension, Inter-surface Tension, Rheology, Emulsion, Foam, Suspension, Denaturing, Coagulated, Lyophilic,
Week - 3	Sensory Evaluation of Food
Week - 4	Foods Physical and Chemical Changes in Food
Week - 5	Problems Encountered in Food Preparation
Week - 6	Egg Structure and Properties; Nutritional Value of Eggs, Cooking Eggs, Usage of Egg in Kitchen
Week - 7	Milk and Dairy Products; Properties of Milk, Yoghurt, Kurut, Cheese, Butter, Milk Powder
Week - 8	Preparation of Doughs; Leavening Agents
Week - 9	Meats; Nutritional Value of Meat, Structure of Meat
Week - 10	Vegetables and Fruits; Classification of Vegetables and Fruits, Composition of Vegetables and Fruits
Week - 11	Legumes; Legume Products
Week - 12	Cereals; Cooking Cereal Products; Starch and Flour
Week - 13	Oils; Classification of Oils
Week - 14	Sugars