Yearbooks

BACK

Food chemistry 351


 
Module code FST 351
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Lectures - Chemistry of major food components: Carbohydrates. Proteins. Lipids. Water. Chemical and nutritional aspects of food processing: implications of different processing techniques on the major food components. Functional properties of the major food components. Modification of functional properties of the major food components. Food analysis methodology. Practical work: Food analysis.
Module credits 18.00
Prerequisites BCM 251 and BCM 252 and BCM 261 and BCM 262 or TDH
Contact time 1 practical per week, 2 lectures per week
Language of tuition Module is presented in English
Academic organisation Food Science
Period of presentation Semester 1
The information published here is subject to change and may be amended after the publication of this information. The General Regulations (G Regulations) apply to all faculties of the University of Pretoria. It is expected of students to familiarise themselves well with these regulations as well as with the information contained in the General Rules section. Ignorance concerning these regulations and rules will not be accepted as an excuse for any transgression.

Postal Address:
University of Pretoria
Private Bag x 20
Hatfield
0028

Location:
GIBS | Groenkloof | Hatfield
Hillcrest | Mamelodi | Onderstepoort | Prinshof

Student Service Centre (for Contact students):
Contact Centre - Telephone: 012 420 3111
Contact Centre - Email: [email protected]

UPOnline Call Centre (for Online Students):
Call Centre - Email: [email protected]

Get Social With Us

Download the UP Mobile App

Copyright © University of Pretoria 2024. All rights reserved.

Careers@UP | Tenders@UP | Ethics Hotline | PAIA Manual | Privacy Notices | Website Privacy Notice | Disclaimer | Terms of use

FAQ's Email Us Virtual Campus Share Cookie Preferences