Food Chemistry

.Module Description

Module Goals

This module aims to introduce students to food components, properties benefits and control.

Assessment Methods

• Individual questions, quizzes, evaluation of external activities, theoretical and practical tests. These constitute 40% of total mark of the
• A final exam constituting 60% of total mark.

Module Syllabus

This module provides information about:

• Various components of food whether the main components or components added or formed during manufacturing.
• The types of food decay and contamination as well as methods of control and rot prevention.
• Basic plant and animal products and techniques used in their manufacturing.