The aim of this subject is to provide students with an understanding of the chemical structure of major and minor food components (natural materials of plant and animal origin plus additives). The fate of these components in terms of their biological (enzymatic) and chemical degradation when consumed and modification during food processing is explored.<br/>This course is supported by a practical laboratory program, which emphasizes modern and instrumental techniques. -- Course Website
Prerequisites: Eligibility for honours or postgraduate coursework program.
