RCS1601 - Chemistry 1A
|1.||Articulate the importance of the main food components in food systems;|
|2.||Describe and assess the structural and functional features of food macromolecules;|
|3.||Advise of the food components responsible for functional and nutritional properties of food systems; and|
|4.||Recognise and evaluate the effects of processing on key chemical features of food macromolecules and their sensitivity towards environmental variables.|
|Test||Two Quizzes (20 minutes each)||20%|
|Poster||Group Poster (with 10 minute presentation)||40%|
|Case Study||Case Study (1000 words)||40%|
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