Course Details

Food Chemistry

Course Code CH-203
Lecture hours per week 2
Lab hours per week 2
Course Availability: Open
Description: Food is one of our basic needs; we require it, in its various forms, almost daily. Learners will study the principles of food preparation science including: HACCP, organ-oleptic evaluation & survey techniques, tools for the measurement of food, and the physics of food preparation. Food components (sugars, starches, protein, fats –and their sources) are discussed in detail, along with an introduction to food additives and contamination. The preparation and evaluation of food products is an integral component of the lectures and labs.