to provide background in Understanding Food Chemistry, Food Biochemistry and Food Technology … to provide experience in Food Quality Assessment and management .
Undergraduate Food Chemistry and Biochemistry
what would the students have learned to understand better developments in Food Science students will be able to obtain skills, knowledge, competences to solve problems related to Food Quality.
Chemistry of oils and fats, free radical chemistry, reactive oxygen, photosensitised oxidation, metal catalysed reactions. Antioxidants: chemistry and mechanisms of action, techniques of evaluation of antioxidant activity, uses.
[The sequence, methods of teaching and logic behind the delivery of your component]