Chemistry of food macro- and micronutrients 355

Module code FST 355
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Chemistry of food macro-nutrients: simple sugars, starch- and non-starch polysaccharides (including dietary fibre components), animal and plant proteins (including their indispensible amino acid composition), and lipids (including essential fatty acids, saturated and unsaturated fatty acids and trans fatty acids).  Chemistry of food micro-nutrients: water-soluble vitamins (Vitamins B1, B2, niacin, B6, B12, folic acid, biotin and pantothenic acid, Vitamin C) and lipid-soluble vitamins (Vitamins A, D, E and K), bulk minerals and trace minerals.
Practical work: Principles and practice of food proximate analysis.

Module credits 18.00
Prerequisites BCM 251 and BCM 252 and BCM 261 and BCM 262 or TDH
Contact time 1 practical per week, 2 lectures per week
Language of tuition English
Academic organisation Food Science
Period of presentation Semester 2

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.

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]

Click here for frequently asked questions for first year UP students

FAQ's Email Us Virtual Campus Share Cookie Preferences