Different Methods For Determining Moisture in Food. Analysis Of Quantity and Quality of Lipids Food# Peroxide Value, Iodine Value, Volatile Aldehydes, Fatty Acid Composition Using Gas Chromatography and Mass Spectrometry. Analysis of Preservatives Using Hplc. Examining Adulteration in Meatand Dairy Oroducts Using Immunological Methods. Analysis of Protein Content in Food Using Kjehldal and Spectroscopy. Analysis of Caffeine And Antioxidant Content in Beverages.

Faculty: Biotechnology and Food Engineering
|Undergraduate Studies

Pre-required courses

(64322 - Food Chemistry and 64325 - Biochemistry Lab.)


Parallel course

64324 - Analytical Methods in Biotechn. and Food


Course with no extra credit

64307 64309


Semestrial Information