Qualitative and Quantitative Assays of Sugars, Ionic Properties Of Amino Acids, Separation and Analysis of Proteins, Properties Of Milk Proteins, Fractionation and Characterization of Lipids, Enzyme Kinetics, Enzyme Inhibition, Enzymatic and Non-enzymatic Browning, Trypsim Inhibitors, Effect of Technological Treatments Of The Stability of Vitamin C in Foods, Properties of Meat Pigments.

Faculty: Biotechnology and Food Engineering
|Undergraduate Studies

Pre-required courses

(125101 - Analytical Chemistry 1 For Engineers and 134019 - Introduction to Biochemistry and Enzimol) or (125801 - Organic Chemistry and 134019 - Introduction to Biochemistry and Enzimol)


Parallel course

64322 - Food Chemistry


Course with no extra credit

64323


Semestrial Information