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Advanced plant food science and technology 402


 
Module code FST 402
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

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 malt; Extraction of essential oils; Extraction and identification of phenolic compounds; Minimal processing of fruits and vegetables.
Module credits 20.00
Prerequisites FST 360 or TDH
Contact time 8 discussion classes in semester 1, 5 practicals S1, 3 practicals S2, 5 discussion classes in semester 2
Language of tuition English
Academic organisation Food Science
Period of presentation Year
The information published here is subject to change and may be amended after the publication of this information. The General Regulations (G Regulations) apply to all faculties of the University of Pretoria. It is expected of students to familiarise themselves well with these regulations as well as with the information contained in the General Rules section. Ignorance concerning these regulations and rules will not be accepted as an excuse for any transgression.

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