C35Q [CHEM3501] FOOD AND FLAVOUR CHEMISTRY
(8 Credits) Semester 2 Level III

Pre-requisite: C22J

Syllabus:

The Chemistry and nutritional significance of the major food constituents (lipids, proteins, carbohydrates). Enzymes. Vitamins and minerals required for health. Food additives and flavourings. Naturally occuring toxicants in foods. Food contaminants.

A practical course of 72 hours.

Evaluation:

Two 2 hour written papers 60%

In-course test and report 20%

Practical work 20%