Food commodities and preparation 210

Module code VDS 210
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Module 1: The study of different food systems with regard to food preparation. Physical and chemical properties and the influence of the composition in food preparation.
Module 2: Food preparation basics of the following: soups and sauces, fruit and vegetables; salads; frozen desserts; gelatine.
Module 3: Origin and development of food habits; Factors influencing habits and choice; Dynamics of food habits. Influence of religion on food habits. Food habits of different ethnic groups.

Module credits 18.00
Service modules Faculty of Health Sciences
Prerequisites VDS 121
Contact time 1 practical per week, 3 lectures per week
Language of tuition Afrikaans and English are used in one class
Department Consumer and Food Sciences
Period of presentation Semester 1

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