Lectures - Chemistry of major food components: Carbohydrates. Proteins. Lipids. Water. Chemical and nutritional aspects of food processing: implications of different processing techniques on the major food components. Functional properties of the major food components. Modification of functional properties of the major food components. Food analysis methodology. Practical work: Food analysis.
BCM 251 and BCM 252 and BCM 261 and BCM 262 or TDH
1 practical per week, 2 lectures per week
Language of tuition
Period of presentation
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