 |
|
||||||||||||||||||||||||||||||||||||||||
| Chemistry, Biochemistry and Microbiology of Foods - FOOD1210 | |||||||||||||||||||||||||||||||||||||||||
Description An introduction to the chemical, physical, microbiological and biochemical properties of foods; water, food proteins, lipids, carbohydrates, nucleic acids, vitamins, minerals, pigments, food enzymes, main classes and factors affecting their activity, food rheology and texture; heat transfer in foods; effect of processing upon the properties of foods; basic techniques for the analysis of food components and properties, principles of microbial taxonomy and growth. Spoilage and pathogenic organisms as relate to food; Microbial susceptibility to heating.
The course will be core to stage 2 of the proposed 3080 Food Process Engineering program. It will be first offered in S1 2009. Textbooks: Owen R. Fennema (1996), Food Chemistry, Marcel Dekker, Inc. New York. M.R. Adams and M.O. Moses (1995). Food Microbiology, The royal Society of Chemistry, Cambridge. Recommended Texts: Campbell-Platt Geoffrey (2007) Textbook of Food Science and Technology.
|
|||||||||||||||||||||||||||||||||||||||||
