|
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
English