Course overview
This course covers important concepts of the chemical, physical and functional properties of food constituents and the chemical changes these constituents undergo during handling, processing and storage. The aim of the course is to provide students with a deep understanding of how food components contribute to overall quality of foods; and to enable students to evaluate and explain how the highly complex nature of food may result in a multitude of desired and undesired reactions which are controlled by a variety of parameters. Students also gain practical experience in analysing food components.