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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Assoc. Prof. Dr. Emin Burçin ÖZVURAL
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Instructors
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1-)Doçent Dr. Emin Burçin Özvural
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Assistants
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-
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Resources
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R1 Course notes
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Supplementary Book
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SB1 Coupland, J.N. 2014. An introduction to the physical chemistry of food. Springer, 182 p., New York.
SB2 Walstra, P. 2003. Physical chemistry of foods. Marcel Dekker, Inc., 832 p., New York.
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Goals
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It is aimed to teach the structures formed by the molecules in foods and the changes in food properties during processing, storage and consumption, and to examine the problems that may occur in foods from a physicochemical perspective.
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Content
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Basic thermodynamics, molecules, phase behavior, crystals, polymers, bioactive materials, surfaces, colloidal systems, dispersions and foams, emulsions, food emulsions, gels, spontaneous nanostructures in foods, encapsulation of bioactive molecules
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