精东传媒app

The fundamental chemistry of food is an important aspect of Food Science. This course will investigate the chemical nature of food especially with reference to the principle components water, carbohydrates, protein and lipids, and, how these substances interact in food products.

This course is focused on the chemistry of food with a particular emphasis on water, protein, carbohydrate and lipid components. The course will explore the relationships between these molecules in regard to the stability and the processing of food required to ensure a high-quality product. Other minor components such as flavours, vitamins, minerals, food additives and bioactive substances will be also examined.