|
| |
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. |
Availability
| Year | Location | Period | Internal | Area External | Central External | | 2003 | Bentley Campus | Semester 2 | Y | | |
- Area External refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research.
- Central External refers to external course/units run through the Curtin Bentley-based Distance Education Area. |
Click here for a printable version of this page
|
|
|
|
