| Modulekode | FST 351 |
| Kwalifikasie | Undergraduate |
| Fakulteit | Faculty of Natural and Agricultural Sciences |
| Module-inhoud | 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. |
| Modulekrediete | 18.00 |
| Programme | |
| Prerequisites | BCM 251 and BCM 252 and BCM 261 and BCM 262 or permission of the HOD. |
| Contact time | 2 lectures per week, 1 practical per week |
| Language of tuition | Module is presented in English |
| Department | Consumer and Food Sciences |
| Period of presentation | Semester 1 |
Copyright © University of Pretoria 2023. All rights reserved.
COVID-19 Corona Virus South African Resource Portal
To contact the University during the COVID-19 lockdown, please send an email to [email protected]
Virtual Campus
Get Social With Us
Download the UP Mobile App