Course overview
The aim of the course is to provide the students with a deep understanding of how food components contribute to the overall quality of foods; and develop laboratory skills in food chemistry analysis.
- Module 1
- Module 2
- Module 3
Course learning outcomes
- Identify, describe and compare the chemical properties of food components (water, carbohydrates, proteins, lipids, vitamins, minerals, flavours, pigments and additives)
- Evaluate and relate the properties and structures of chemical components and ingredients to the functional and chemical properties of foods
- Describe details of the physical and chemical interactions between food components and their impact on quality
- Demonstrate practical on basic analysis of major and trace food components
- Evaluate and interpret food analysis data and communicate this in a scientific manner
Degree list
The following degrees include this course