| This interdisciplinary module provides an introduction to the Food and Nutritional Sciences from both historical and modern perspectives. Major themes are the nutritional and functional properties of food, nutrient assimilation, food preservation and safety, and the interactions between food processing, diets and health, toxicology and metabolism addressing the issues of nutrient availability. |
Administrative assistant: RAINA FERHANA HOSSENBUX
Telephone: 4037400
Email: r.hossenbux@uom.ac.mu |
