RBM1820 - Nutrition, Society and Communication
RCS1601 - Chemistry 1A
|1.||Articulate the importance of the main food components in food systems;|
|2.||Describe and assess the structural and compositional 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 key chemical features of food macromolecules and their sensitivity towards environmental variables during processing.|
|Assignment||Written Assignment (1500 words)||20%|
|Assignment||Group Oral Presentation (5 minutes per student)||20%|
|Examination||Final Written Examination (2.5 hours)||60%|
Fennema's Food Chemistry 4th ed.
S. Damodaran, K.L. Parkin & O.R. Fennema (2008)
CRC Press; Taylor and Francis Group, Boca Raton, FL, USA
Food - The Chemistry of its Components 5th ed.
RSC Paperbacks, Royal Society of Chemistry, UK
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