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Advanced plant food science and technology 402


 
Module code FST 402
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

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.
Module credits 20.00
NQF Level 08
Prerequisites FST 360 or permission from the HOD.
Contact time 5 practicals S1, 5 discussion classes in semester 2, 3 practicals S2, 8 discussion classes in semester 1
Language of tuition Module is presented in English
Department Consumer and Food Sciences
Period of presentation Year
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