School of Agriculture
"Where You Can Find The Best Agricultural Knowledge, And Hope You the Best Wishes In Our Campus"
0603926 Food Flavors and Colors
Course Description :

The course covers the physical and chemical characteristics of natural and synthetic food colors and flavors, as well as their isolation, concentration and analysis. It also deals with their biosynthesis in the biological systems and the physiology of color and flavor perception, and the changes they undergo during processing and storage of foods.

Department :Nutrition and Food Technology
Program :Ph.D in Food science and Technology
Course Level :Doctorate
Course Outline :