1 | General introduction to food chemistry and definitions |
2 | Composition and nutritional values of foods |
3 | Calorie Calculation and Food Place |
4 | Proteins |
5 | Protein application laboratory |
6 | Lipids |
7 | Lipids application laboratory |
8 | Carbohydrates |
9 | Midterm Exam |
10 | Carbohydrates application laboratory |
11 | Vitamins |
12 | Enzymes |
13 | Vitamin and enzyme application laboratory |
14 | Water, minerals and alkaloids |