Food Chemistry & Analysis

This course examines the fundamental biochemical and functional properties of water, carbohydrates, lipids, proteins, vitamins, and minerals in foods. The roles of enzymes, food additives (such as colours, flavours, preservatives, and sweeteners) and textures will be studied as related to the properties of foods and food processing.Students use techniques and equipment found in the food industry to analyse specialty foods and food ingredients. Students will become familiar with principles and practices of quality assurance

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