Online Courses Handbook 2003

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.