|Module code||FST 352|
|Faculty||Faculty of Natural and Agricultural Sciences|
Lectures - Basic food analysis and chemistry of the minor food components: Basic food analysis, vitamins, minerals, additives, contaminants. Chemical and nutritional aspects of food processing: implications of different processing techniques on minor food components. Functional properties of the minor food components. Food analysis methodology. Practical work: Food analysis.
|Prerequisites||BCM 251 and BCM 252 and BCM 261 and BCM 262 or permission from the HOD.|
|Contact time||1 practical per week, 2 lectures per week|
|Language of tuition||Module is presented in English|
|Department||Consumer and Food Sciences|
|Period of presentation||Semester 1|
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