BCH6114 - Food Processing and Food Chemistry

Offering Academic Unit
Department of Biology and Chemistry
Credit Units
3
Course Duration
One semester
Course Offering Term*:
Semester A 2014/15

* The offering term is subject to change without prior notice
 
Course Aims

This course in Food Processing and Food Chemistry will enable students to develop their knowledge and capability in dealing with the composition and properties of food as well as the chemical changes it undergoes during handling, processing and storage. Students will develop their understanding in the effect of chemical and biochemical reactions on the quality and safety of food. They will also identify problems in food sample and apply techniques to solve problems in situations encountered during storage and processing of food.

Assessment (Indicative only, please check the detailed course information)

Coursework: 40%
Examination: 60%
Examination Duration: 3 hours
 
Detailed Course Information

BCH6114.pdf

Useful Links

Department of Biology and Chemistry