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FOSC 302 — Food Chemistry II [Prerequisite CHEM 213, 233, 234]
Nutrition and Food Science · University of Ghana
Chemistry and functionality of food carbohydrates, proteins and lipids and the effect of processing on these. Enzymes in food processing.
- Credits
- 2
- Level
- Level 300
- Semester
- Semester Two
Other courses on this programme
- FOSC 301 — Food Chemistry I [Prerequisite CHEM 213, 233, 234]
- FOSC 303 — Food Microbiology and Safety (Theory and Lab)
- FOSC 304 — Unit Operations in Food Processing II [Prerequisite FOSC 204]
- FOSC 305 — Biometry
- FOSC 306 — Thermal Processing of Foods (Theory and Lab)
- FOSC 307 — Beverage and Sugar Processing Technology
- FOSC 308 — Post-Harvest Science and Technology
- FOSC 201 — Fundamentals of Food Science and Technology
- FOSC 202 — General Microbiology (Theory & Lab)
- FOSC 204 — Unit Operations in Food Processing I
- FOSC 300 — Internship
- FOSC 310 — Professional Development Seminar
Practising FOSC 302 with Questora
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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).