Raw Materials in The Food and Biotechnology Industries. Structure And Properties of Foods and Biological Systems, Coloids. Phase Separation# Filtration, Dearation, Gelation, Crystallization. Properties# Mechanical, Rheological, Swelling and Shrinkage. Models and Measuring Methods.

Faculty: Biotechnology and Food Engineering
|Undergraduate Studies

Pre-required courses

(64106 - Thermodynamics in Biotech.and Food Eng. and 64322 - Food Chemistry and 114052 - Physics 2)


Course with no extra credit

64238 - Biomaterial Science and Technology 66313 68238 - Biomateiral Science and Technology


Semestrial Information