Ders Adı: Food Systems
Ders Kodu: FE 218
Engineering Properties of biological materials in food systems. Physical, thermal, mechanical, rheological, electrical, optical properties and water retention characteristics. Use of these properties as they are necessary in the evaluation, synthesis and design of biological systems. Use of biopolymers in food systems. Colloidal food systems and functionality of food components as emulsifiers, stabilizers, texturizers, gelling and foaming agents.