The aim of this course is to teach the effects of pH, water and heat, the systems which are naturally found in the structure of foods and are very common in the preparation of foods, the tests related to the sensory (organoleptic) evaluation of the products obtained by the preparation of foods and the properties of various food groups and the factors affecting them.

The aim of the course, content, working method, general information and approaches; Basic terms Sensory evaluation Physical properties of foods; changes in food preparation Food additives Food colorants, flavorings, flavorings Food Labeling Special dietetic foods