13165 (v.2) Food Chemistry 681
| Area: | School of Public Health |
| Contact Hours: | 6.0 |
| Credits: | 25.0 |
| Lecture: | 1 x 3 Hours Weekly |
| Laboratory: | 1 x 3 Hours Weekly |
| The structure of water and ice, water activity, equilibrium relative humidity, intermediate moisture foods. Proximate analysis and chemistry of proteins, lipids, carbohydrates, vitamins, minerals and pigments. Changes that occur during food handling, production, processing and storage. Characteristics and action of enzymes in food and use in the food industry. Methods of food analysis and techniques of sampling. Identification techniques for food pigments and colourings. |
| Year | Location | Period | Internal | Area External | Central External | | 2003 | Bentley Campus | Semester 2 | Y | | | |
Current as of: August 29, 2003 15:52:10
CRICOS provider code 00301J
