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BCHEM 360 — FOOD BIOCHEMISTRY
BSc BSc Biochemistry · Kwame Nkrumah University of Science and Technology
Essential nutrients required by man. Carbohydrates, lipids and proteins; properties related to food. Enzymes; properties related to food. Sources and uses of food enzymes. Plant pigments. Plant acids. Pectic substances and colloidal state of foods. Browning reactions. Food additives and toxicants. Sensory characteristics of taste; sweet, sour and bitter tastes.
- Credits
- 0
- Level
- Level 300
Other courses on this programme
- BCHEM 353 — METABOLISM AND DISEASES I
- BCHEM 354 — METABOLISM AND DISEASES II
- BCHEM 355 — ANALYTICAL BIOCHEMISTRY I
- BCHEM 356 — ANALYTICAL BIOCHEMISTRY II
- BCHEM 357 — FERMENTATION BIOCHEMISTRY AND BIOTECHNOLOGY I
- BCHEM 358 — FERMENTATION BIOCHEMISTRY AND BIOTECHNOLOGY II
- BCHEM 361 — INTEGRATED LABORATORY METHODS I
- BCHEM 362 — INTEGRATED LABORATORY METHODS II
- BCHEM 363 — BIOCHEMICAL ENGINEERING I
- BCHEM 364 — BIOCHEMICAL ENGINEERING II
- BCHEM 365 — BIOPHYSICS
- BCHEM 153 — GENERAL BIOCHEMISTRY I
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Start freeCourse details from BSc. Biochemistry - Department of Biochemistry & Biotechnology.