CHEM 430 Food Chemistry
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The course is concerned with scientific issues connected with food and food preparation. Topics will range from composition of the human body in terms of chemical elements and tissues, energy need, components of food (fats, proteins, carbohydrates, vitamins), food preparation and preservation, taste, diet, toxins, food additives, and industrialization of food. Emphasis will be given to chemical and physical processes during cooking.
Credit units: 3 ECTS Credit units: 5, Prerequisite:
CHEM 101 or CHEM 102.
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