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Description
  
  
This course covers the major and many of the minor food components with respect to their chemical classification, structure, occurrence, properties and functions. Chemical Changes due to handling, storage, preservation and processing are also emphasized. Colloids and their importance in foods are also covered. The practical part includes chemical and instrumental methods for quantitative and qualitative analysis of moisture, protein, total ash, carbohydrates, lipids, minerals and vitamins.
2013-2014
  
This course deals with the sources, composition and properties of edible fats and oils and their effects on the quality of fat-based foods. The course also deals with the technologies of fat processing such as extraction, refining, hydrogenation and winterization. Production of some fat products such as margarine, ghee, salad oil, mayonnaise.     
2013-2014
  
The roles of food analysis, sampling, recording and interpreting of results, experimental errors; Spectroscopy theory, atomic absorption, spectrophotometry and chromatography techniques such as paper, thin layer, GLC and HPLC.
2013-2014
  
  
The course deals with the study of advanced chemical and biochemical laboratory techniques used in research as applied in nutrition and food science. A special emphasis is placed on the different chromatographic techniques, use of isotopes, spectrophotometry and electrophoresis.
2013-2014
  
  
This course deals with the physical and chemical properties of water and its influence on the microbial and chemical deterioration. The functional properties of proteins and their interaction with carbohydrates and fats, the changes that occur in fats and oil during processing and storage and their effect on food quality and structure, physiochemical properties, method of extraction and purification that affect the stability of natural colors and pigments.