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BOR FACULTY OF HEALTH SCIENCES / NUTRITION AND DIETETICS / BES4026 - BAKERY AND CEREAL PRODUCTS
GENERAL INFORMATION ABOUT THE COURSE
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Theoretical
Practical
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Course Objective
Types and functions of bakery ingredent sand additives using limits and regulations in food codex related with bakery ingredents and additives.
Brief Content of the Course
It includes understanding the properties, functions, usage levels and relevant legal legislation of the basic ingredients used in the production of bakery products and auxiliary substances used depending on the characteristics of the product, as well as the production and health effects of all bakery products produced.
Prerequisites
There is no
Course Objectives
Course Objectives
1
To have knowledge about basic concepts and raw materials about bakery and grain products
2
To have knowledge about the legal regulations regarding bakery and cereal products
3
To have knowledge about the production of bakery and grain products and their effects on health
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Course Category
Course Category
Percentage
Expertise /Field Courses
Social Sciences