| Modulekode | FST 702 |
| Kwalifikasie | Nagraads |
| Fakulteit | Fakulteit Natuur- en Landbouwetenskappe |
| Module-inhoud | *Hierdie inligting is slegs in Engels beskikbaar. 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. |
| Modulekrediete | 15.00 |
| Programme | |
| Voorvereistes | Geen voorvereistes. |
| Kontaktyd | 5 besprekingsklasse in semester 2, 8 besprekingsklasse in semester 1, 3 praktiese sessies S2, 5 praktiese sessies in Semester 1 |
| Onderrigtaal | Module word in Engels aangebied |
| Akademiese organisasie | Voedselwetenskap |
| Aanbiedingstydperk | Jaar |
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