| Module code | FST 702 |
| Qualification | Postgraduate |
| Faculty | Faculty of Natural and Agricultural Sciences |
| Module content | Plant food functionality: Starch, non-starch polysaccharides, protein. Advanced rheology and texture. Malting and brewing. Ready-to-eat (RTE) technologies and their impact on functional and nutritional quality. Plant oil processing. Minimal processing of fruits and vegetables. Practical work: Pasting properties of starch; Dough rheology; Isolation of legume and cereal proteins; SDS-PAGE electrophoreses of legume and cereal proteins; Malting and mashing of sorghum and barley male; Extraction of essential oils; Extraction and identification of phenolic compounds; Minimal processing of fruit and vegetables. |
| Module credits | 15.00 |
| Programmes | |
| Prerequisites | No prerequisites. |
| Contact time | 3 practicals S2, 5 discussion classes in semester 2, 5 practicals S1, 8 discussion classes in semester 1 |
| Language of tuition | Module is presented in English |
| Department | Consumer and Food Sciences |
| Period of presentation | Year |
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