FCOS 206 — Principles of Foods
Family and Consumer Sciences · University of Ghana
Basic composition of foods, their physical and chemical properties and their relationship to food preparation; Fruits and Vegetables, Carbohydrate structural constituents, Pigments, Flavours, Changes during cookery; Milk and Milk Products, Components, Processing, Cookery; Fats and Oils, Glycerol and Fatty acids, Structures of fats in foods, Functional roles of fat, Food applications; Eggs, Formation and Structure, Composition, Quality and Safety, Functional properties; Meat, Fish and Poultry, Classification, Structure, Pigments, Factors affecting quality, Identification of Meat Cuts, Meat cookery techniques; Structure and Functional properties of starch, Food applications; Flour and Flour products, Types; Roles of Ingredients, Baking Applications.
- Credits
- 3
- Level
- Level 200
- Semester
- Semester Two
Other courses on this programme
- FCOS 201 — Child & Adolescent Development
- FCOS 202 — Introduction to Fashion Design
- FCOS 203 — Task Performance Management
- FCOS 204 — Adult Development
- FCOS 208 — Human Physiology
- FCOS 212 — Concepts of Family Resource Management
- FCOS 214 — Foundations of Early Childhood Education
- FCOS 315 — Textiles and Apparel Product Development
- FCOS 317 — Evolution of Fashion
- FCOS 319 — Meal Service and Table Etiquette
- FCOS 322 — Family Food Security
- FCOS 324 — Food Habits
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Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).