Food Science

Food Science 

• Introduction to food science. 
• Food and nutrition. Proteins, carbohydrates, fats, vitamins, minerals and water – sources, classification and functions. 
• Chemical reactions: Oxidation, Non-enzymatic browning;
  Enzyme reactions.
•  Microbial activity: Characteristics of microbes; 
• Effect of microbes on food. 
• Food borne diseases: food infection and food intoxication and food poisoning. 
• Principles and methods of food preservation: Use of low temperature; use of high temperature.
•  chemical additives;
•  irradiation of foods etc.