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.
BCM 251 and BCM 252 and BCM 261 and BCM 262 or permission from the HOD.
2 lectures per week, 1 practical per week
Language of tuition
Module is presented in English
Consumer and Food Sciences
Period of presentation
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