The chemistry of natural pigments, flavours, food additives and major food products including dairy products, fat products, meat, egg, cereals, fruits and vegetables. Measurement of food colour. Rheological methods and immunological methods. The analysis of food constituents.
Faculty
Department
FACULTY OF AGRICULTURE
Combination of APS & AFS
Contact Details
Administrative assistant: Mr. ABEELUCK Yajyushsingh
Telephone: 4037400
Email: aofoa-exam@uom.ac.mu
