| Chemical behaviour of food constituents including proteins, lipids, carbohydrates, minerals, vitamins and water. Emphasis is laid on changes during processing and storage. Overview of physiological characteristics of animal tissues postmortem and plant tissues post harvest. Application of quantitative techniques to the determination of composition and quality of food products are addressed. Domestic and international factors affecting the availability of a safe, nutritious food supply. Strong interest is laid on the science of nutrition as related to health, an exposure to and appreciation of the relationship of food choices and nutrition to health, performance, and disease. Social and cultural dimensions of the production, preparation and consumption of food are treated. Psychological and societal factors are discussed.
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Administrative assistant: DILMAHOMED BOCUS Bibi Swaleha
Telephone: 4037400
Email: s.dilmahomed@uom.ac.mu |
