FESQ03 Food and Edible Chemistry

Evaluate the chemical, physical and functional properties of food/edible constituents and the effects of processing on those constituents. This course will examine the molecular behaviour of basic constituents common to food products and relate this behaviour to the structure and properties of food/edible constituents. Topics covered will include water, carbohydrates, proteins and lipids and micro-nutrients such as vitamins and minerals, pigments, and flavours. Chemical processes such as browning, enzyme reactions and emulsification will also be examined.

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