Questora
FPEN 204 — Physical and Chemical Properties of Food
Food Process Engineering · University of Ghana
Classification of foods. The microstructure, chemistry and physical properties of food commodities in relation to process design and quality assessment. Water, protein, carbohydrates, lipids, vitamins, enzymes and minerals in foods. Flavour, colour, browning reactions and functional properties of foods UGRC 131-136: Understanding Human Societies (Content to be provided) Elective (Level 200)
- Credits
- 3
- Level
- Level 200
- Semester
- Semester Two
Other courses on this programme
- FPEN 201 — Introduction to Food Process Engineering
- FPEN 202 — Food Process Engineering Calculations
- CPEN 101 — Engineering Computational Tools
- FAEN 104 — Basic Mechanics II
- FOSC 402 — Food Processing Plant Operations and Sanitation
- FPEN 301 — Heat Transfer
- FPEN 302 — Separation Process
- FPEN 303 — Thermodynamics II
- FPEN 304 — Engineering and Design of Food Process II
- FPEN 305 — Engineering and Design of Food Process I
- FPEN 306 — Chemical Reaction Engineering
- FPEN 307 — Introduction to Food Microbiology
Practising FPEN 204 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).