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Advanced plant food science and technology 402


 
Modulekode FST 402
Kwalifikasie Undergraduate
Fakulteit Faculty of Natural and Agricultural Sciences
Module-inhoud

Plant food functionality: Starch, non-starch polysaccharides, protein. Advanced
rheology and texture. Malting and brewing. Ready-to-eat (RTE) technologies and their impact on functional and nutritional quality. Plant oil processing. Minimal processing of fruits and vegetables. Practical work: Pasting properties of starch; Dough rheology; Isolation of legume and cereal proteins; SDS-PAGE electrophoreses of legume and cereal proteins; Malting and mashing of sorghum and barley malt; Extraction of essential oils; Extraction and identification of phenolic compounds; Minimal processing of fruits and vegetables.
Modulekrediete 20.00
Prerequisites FST 360 or permission from the HOD.
Contact time 3 practicals S2, 5 discussion classes in semester 2, 5 practicals S1, 8 discussion classes in semester 1
Language of tuition Module is presented in English
Department Consumer and Food Sciences
Period of presentation Year
Die inligting wat hier verskyn, is onderhewig aan verandering en kan na die publikasie van hierdie inligting gewysig word.. Die Algemene Regulasies (G Regulasies) is op alle fakulteite van die Universiteit van Pretoria van toepassing. Dit word vereis dat elke student volkome vertroud met hierdie regulasies sowel as met die inligting vervat in die Algemene Reëls sal wees. Onkunde betrefffende hierdie regulasies en reels sal nie as ‘n verskoning by oortreding daarvan aangebied kan word nie.

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