HPC1001 - Food Components
|1.||Articulate functional properties of carbohydrates, proteins and fats in food groups;|
|2.||Illustrate functional properties through interactions of ingredients in food systems;|
|3.||Articulate principles underpinning laboratory testing of food physicochemical properties;|
|4.||Elaborate on factors contributing to changes of food properties during preparation, cooking and processing;|
|5.||Appraise sensory properties of foods post preparation, cooking and processing ;|
|Assignment||Individual written assignment (1400 words)||20%|
|Report||Two (2) Lab reports (1000 words each)||30%|
|Examination||Written final examination (2 hours)||50%|
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