Course Code : ABF 354

Course Title : Physicochemical Analysis of Foods

Weekly lecture and application hours of the course: 4-2

Course Description:Basic principles of Kinetic Theory and Thermodynamics. Relationship food-water. Phase changes, Physical properties of Foods.Definitions and Measurement. Viscosity Water activity, Texture. Basic principles of chromatography and spectrometry. Determination of foodconstituents with methods of physicochemical analysis.

Textbooks and supplementary books:

  1. Physico-Chemicalaspects of Food Processing by S.T. Beckett ISBN 0751402400, 9780751402407

  2. Handbook of Food Engineering Practice by Kenneth J. ValentasEnrique RotsteinR. Paul Singh ISBN 1420049070, 9781420049077

Course Evaluation:

  • Class Participation 10%,

  • Mid-term Examination 30%,

  • Assignments 10%,

  • Final Examination 50%,

Attendance 95%compulsory