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Nutrition Principles VI

Course ID
BES 304
Department
Nutrition and Dietetics
Semester
6th Semester
Credit
3.00

Students are informed about the contents of foods, proper preparation and cooking methods, loss during preparation and cooking and application of some basic and traditional food recipes in the laboratory environment based on nutrition principles. 

Students are informed about the contents of foods, proper preparation and cooking methods, loss during preparation and cooking and application of some basic and traditional food recipes in the laboratory environment based on nutrition principles. Changes during cooking in carbohydrates, changes in cooking during cooking, changes in cooking during cooking, types of diet pills and acid and base effects, changes in baking in coloring materials in foods, sugar and salt in storing foods for a long time The use of refrigerators, the use of refrigerators, the cleaning of refrigerators, the identification of areas suitable for microbial recovery in laboratories, and the points to be observed in laboratory cleaning, the definition and use of tools and solutions used in cleaning.