| Module code | FPP 451 |
| Qualification | Undergraduate |
| Faculty | Faculty of Natural and Agricultural Sciences |
| Module content | Chemical aspects: The role and composition of the major chemical components of food (water, carbohydrates, proteins and lipids). The content and nutritional role of different minor chemical components of food (minerals and vitamins). The principles and control of enzymic and non-enzymic browning. The composition and use of enzymes in food processing. Microbiological aspects: Introduction to micro-organisms. Intrinsic and extrinsic factors that affect growth and survival of micro-organisms. Important microbial groups in food. Microbial spoilage of foods. Determination of micro-organisms and/or their products in foods. The preservation of foods. Microbial indicators of food safety and quality. Food borne diseases and intoxications. The utilisation of micro-organisms in food production. |
| Module credits | 20.00 |
| Programmes |
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| Prerequisites | Third-year status or TDH |
| Contact time | 2 lectures per week, 1 practical per week |
| Language of tuition | Module is presented in English |
| Academic organisation | Food Science |
| Period of presentation | Semester 1 or Semester 2 |
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