Graduate Education Institute · Food Engineering · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Prof. Dr. İbrahim GÜLSEREN
Course Objective
Examination of the importance of colloidal systems in foods; providing an understanding of these systems on product quality.
Course Content
Colloidal systems; product formulations; stability; quality characteristics; consumer perspectives; legal status.
Course Learning Outcomes
- Understanding the basis of colloidal systems; establishing the knowledge and skills for the use of colloidal systems in new food formulations.
Core Area Distribution
(44) Physical Sciences%50 (52) Engineering and Engineering Trades%50