Lipids in Food# Structure, Properties and Uses in Food, Reactions,_nutritional Aspects, Structured Lipids. Lipids Oxidation, Antioxidats and Carotenoids. Carbohydrates# Properties, Derivatives. Polysaccharides and Dietary Fibers# Structure, Properties and Uses in Food. Maillard Browning And Its Nutritional Aspects, Enzymatic Browning. Amino Acids, Peptides and Proteins in Food Systems. Uses Enzymes In The Food Industry. Water Activity and Its Influence On The Kinetics of Reactions in Foods.

Faculty: Biotechnology and Food Engineering
|Undergraduate Studies
Pre-required courses

(125801 - Organic Chemistry and 134019 - Introduction to Biochemistry and Enzimol)

Semestrial Information

Weekly Hours

3 Academic Credit • 3 Lecture Hours

Responsible(s)

Ayelet Fishman

Notes
  • קבוצה 77 סגורה לסיניים בלבד

Exams
Session A: 18-09-2024 Session B: 31-10-2024
Registration Groups
10
Lecture Thursday 09:30 - 12:30 הנ.מזון 100 | Ayelet Fishman | Boaz Mizrahi
77
Enrollment Group No information regarding course hours
Weekly Hours

3 Academic Credit • 3 Lecture Hours

Responsible(s)

Ayelet Fishman

Notes
  • קבוצה 77 סגורה לסיניים בלבד

Exams
Session A: 01-08-2023 09:00 - 12:00
  • הנ.מזון 100. 300.
Session B: 28-09-2023 09:00 - 12:00
  • הנ.מזון 100. 300.

Registration Groups
10
Lecture Thursday 09:30 - 12:30 הנ.מזון 300 | Ayelet Fishman | Boaz Mizrahi
77
Enrollment Group No information regarding course hours
Weekly Hours

3 Academic Credit • 3 Lecture Hours

No Registration Groups