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Food chemistry (2) 352


 
Module code FST 352
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Lectures - Basic food analysis and chemistry of the minor food components: Basic food analysis, vitamins, minerals, additives, contaminants. Chemical and nutritional aspects of food processing: implications of different processing techniques on minor food components. Functional properties of the minor food components. Food analysis methodology. Practical work: Food 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 Module is presented in English
Department Food Science
Period of presentation Semester 1

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