Online Courses Handbook 2003

11085 (v.2) Food Chemistry and Food Additives 581

Area:	School of Public Health
Contact Hours:	4.0
Credits:	25.0
Lecture:	1 x 3 Hours Weekly
Tutorial:	1 x 1 Hours Weekly
The chemistry of water, protein, carbohydrates and fats and their interrelation in food. Chemical spoilage of foods and factors affecting that spoilage. Post harvest changes in fruit and vegetables. Definition and classes of food additives. Legislation governing the use of additives and the effects of processing on additive retention.