FOODSCI 708 - Advanced Food Science
Faculty
Science
Department
Chemical Sciences
Points:
15
Available Semesters:
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Course Components
Labs
Tutorials
Lectures
Exam
TBLs
Workshops
Description: The functions and properties of food additives. Food attributes including colour, flavour and texture. Enzymic and non-enzymic browning. Emulsions and foams. Introduction to the Food Regulations. Interaction of macromolecules.
Prerequisites / Restrictions
Prerequisite: Permission of Programme Director
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