Module Directory

 

Module Description

 
 
Module Name
Module Code
Lecture Hrs
Practical Hrs
Credits
Physicochemical and Biological Aspects of Foods
NTS2104(3)
3
0
3

Description
This module provides a comprehensive introduction to the physical, chemical, and nutritional properties of foods and to the principles and practice of food science and technology. Topics include chemistry and functionality of commodities and ingredients, chemical and physical phenomena that affect food quality, techniques of processing and preservation, microbiology and fermentations, food safety and regulation.
Faculty Department
FACULTY OF SCIENCE Department of Health & Medical Sciences
Contact Details
Administrative assistant: RAINA FERHANA HOSSENBUX
Telephone: 4037400
Email: r.hossenbux@uom.ac.mu
 

 


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