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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

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