Dersin Adı

Gıda Proseslerinde Besin Öğelerindeki Değişimler

İngilizce Adı

Nutritional Changes During Food Processing

Dili

İngilizce

Türü

Seçimli

Kodu

GID 510E

Kredisi

(3-0) 3

Yarıyılı

Bahar

Öğretim Üyesi

Doç. Dr. Huriye Wetherilt

Anabilim Dalı / Programı

Gıda Mühendisliği / Gıda Mühendisliği

Amacı

Educate students to demonstrate an extensive knowledge on the changes of the nutritional value of foods during various processes; develop a basic knowledge on the fortification and enhancement of nutritional value of foods; apply this knowledge to protect the nutrients in foods with a particular emphasis on their effects on the health of society; demonstrate an understanding of the importance of nutritional quality and its relation to food quality.

İçerik

Nutrients in foods: meat, dairy products, fruit and vegetables, fats and sugars; General discussion on stability of nutrients ; Food composition tables; Nutritional quality changes during processing of fruits and vegetables : pre-harvest conditions & post-harvest processes; Cereals: Nutritional changes during millling of wheat and fortification of bread; Baby foods; General aspects in menu planning : Computer aided menu planning; Nutritional changes during processing of legumes and oil seeds; Healthy cooking methods : Traditional cooking methods and nutritional value of foods; Nutritional changes during processing of dairy products; Confectionary products: Pastes and diet food products; Meat and poultry products, sea products; Fat and oil processing  and changes in nutrient :  extraction, refining, margarine manufacturing; Carcinogenic changes and food, nutrification of foods

Kaynaklar

Holland, B., Welch, A.A., Unwin, I.D., Buss, D.H., Paul, A.A., and D.A.T. Southgate. 1993. Composition of Foods. RSC, U.K.
Macrae, R. 1993. Encyclopedia of Food Science, Food Technology, and Nutrition. Academic Press, U.K.
Pearson, A.M. & T.R. Dutson. 1997. Production and Processing of Healthy Meat, Poultry and Fish Products. Blackie Academic and Professional, U.K.
Welch, R.A.S., Burns, D.J.W., Davis, S.R., Popay, A.I., and C.G. Prosser. 1997. Milk Composition, Production and Biotechnology. Wallingford, U.K.