Online Courses Handbook 2003

8336 (v.9) Food Science 381

Area:	School of Public Health
Contact Hours:	5.0
Credits:	25.0
Lecture:	1 x 2 Hours Weekly
Laboratory:	1 x 3 Hours Weekly
Prerequisite(s):	2830 (v.4) Nutritional Biochemistry 282 or any previous version AND 306155 (v.1) Food Science 286 or any previous version
Food composition tables, current issues and problems. Constituents of foods and their physical and chemical behaviour during food processing and storage. Naturally occurring food toxicants, food contaminants, types and functions of food additives, regulations governing uses, safety evaluation. Ripening of fruit, plant and animal pigments, synthetic colours. Food processing and packaging.

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