School of Agriculture
"Where You Can Find The Best Agricultural Knowledge, And Hope You the Best Wishes In Our Campus"
0603321 Food Chemistry and Analysis
Course Description :

water and colloids and their importance in foods . Major food components with respect to classification , structure , occurrence and functions. Changes due to handling , storing , preservation and processing. Minor natural food components such as enzymes , flavors , colors and a view on additives. The practical part includes food sampling, chemical analysis and interpreting of data.

Department :Nutrition and Food Technology
Program :Bachelor in Food science and Technology
Course Level :Bachelor
Course Outline :
food chemistry 0603321.doc