The aim of this course is to increase the applicability of knowledge, experience and new resources without neglecting the nutritional values ??of foods to meet the needs of people in new product development and food processing. Today, food is dealt with in a different way than in the past, its vital importance, its place in fighting war, its positive or negative effects on health. In the future, the food industry will be a field that needs more serious scientific research than it is today. The main purpose of the education and research in this area should be to increase the competitiveness of the food industry with a multinational, stimulating and professional approach

Components of diet; carbohydrates and their importance; oils and their importance; proteins and their importance; vitamins, minerals and their importance; Other useful compounds that are not nutrients, probiotics and prebiotics, gums, mineral substances, enzymes and their importance.