This course covers the fundamental principles of the chemistry of foods. The course will discuss selected topics related to the chemistry (physical, organic and analytical) and physics of the major components in food materials such as lipids, proteins, carbohydrates and water.
This course covers the fundamental principles of the chemistry of foods. The course will discuss selected topics related to the chemistry (physical, organic and analytical) and physics of the major components in food materials such as lipids, proteins, carbohydrates and water.
