|Module code||FST 702|
|Faculty||Faculty of Natural and Agricultural Sciences|
Plant food functionality: Starch, non-starch polysaccharides, protein. Advanced rheology and texture. Malting and brewing. Ready-to-eat (RTE) technologies and their impact on functional and nutritional quality. Plant oil processing. Minimal processing of fruits and vegetables. Practical work: Pasting properties of starch; Dough rheology; Isolation of legume and cereal proteins; SDS-PAGE electrophoreses of legume and cereal proteins; Malting and mashing of sorghum and barley male; Extraction of essential oils; Extraction and identification of phenolic compounds; Minimal processing of fruit and vegetables.
|Contact time||5 discussion classes in semester 2, 3 practicals S2, 5 practicals S1, 8 discussion classes in semester 1|
|Language of tuition||Module is presented in English|
|Department||Consumer and Food Sciences|
|Period of presentation||Year|
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