Fundamentals of the food chemistry and the nutrition principles, production for food products, thier storage and protection methods as well as the applications of the food processing are given. The basic experimental methods of analyses for foods are applied in the laboratory to understand their chemistry.

Prof.Dr. Adnan AYDIN

Prof.Dr. Adnan AYDIN

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The food sources and the main food production manners,classification of main food components. the compositions of the foods, food preservation, storage and packing methods. Water, Lipids, vegetables, meat (including poultry products), milk, aquatic products, sweeteners, spices, vitamins etc., Yeasts and fermentation. Laboratory experiments in food chemistry.

Food Chemistry and Analyses I, Adnan AYDIN, Çağlayan Publ., 2020Food Chemistry and Analyses, Lecture Notes, Prof. Dr. Adnan AYDIN, İstanbul Bilim Üniversitesi (2013)Besin Kimyası, Halit Keskin, İst.Üniv. Yayın No: 3450, Mühendislik Fakültesi Yayın No: 72 (1987)Gıda Kimyası, Mustafa Tayar, Recep Çıbık, Dora Basım Yayın, 1st Ed, 2011.Temel Gıda Analizleri, Vildan Uylaşer, Fikri Başoğlu, Dora Basım Yayın, 1st Ed., (2011)Principles of Food Chemistry, (Food Science Text Series) John DM.De Man, Springer Science 3rd Ed. (1999)Food Process Engineering and Technology, John M. De Man, Academic Press, Elsevier, London and New York, 1st Ed., (2009)Analytical Chemistry of Foods, Ceinwyn S. James, Springer (2012)Physical Chemistry of Foods, Peter Walstra, Marcel Dekker. Inc., New York (2003)Food Analysis, Dieter W. Gruenwedel, John R. Whitaker, Dekker, (1984)Extraction of Organic Analytes From Foods, A Manual of Methods, Ron Self, Royal Society of Chemistry (2005)

Turkish

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