Food chemistry 351

Module code FST 351
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

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.

Module credits 18.00
Prerequisites BCM 251 and BCM 252 and BCM 261 and BCM 262 or permission of 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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