| Classification, chemical structure and properties of food constituents and food additives. Chemical composition, properties and nutritional value of food commodities. Primary sensory attributes of foods and perception of food quality. Microbial food spoilage. Useful micro-organisms. Incidence and causes of food borne disease. Characteristics of major food-borne disease micro-organisms. Physical, chemical, sensory and microbiological analysis of foods. Types of nutrients and their role in the human body. Planning a balanced diet. Food laws and standards. Concepts of food quality and safety. Factors which affect quality and safety. Food hazards. Food preservation by heating, chilling, freezing, dehydration, chemicals and ionising radiation. Packaging materials. Processing of selected food products. Process control, application of principles of food hygiene and relevant codes of practice/guidelines to ensure quality and safety. Traceability. Importance of food safety management throughout the food chain. Comprehensive food safety management systems. |
Administrative assistant: Kajol Jogarah
Telephone: 4037400
Email: k.jogarah@uom.ac.mu |
