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 |
Programmes | |
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 | Module is presented in English |
Department | Food Science |
Period of presentation | Semester 1 |
Copyright © University of Pretoria 2024. All rights reserved.
Get Social With Us
Download the UP Mobile App