| 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 Physical, chemical and sensory analysis of foods.
Microbial food spoilage. Useful micro-organisms. Incidence and causes of major food borne microbial diseases.
Types of nutrients and their role in the human body. Healthy eating guidelines sustainable diet.
Food preservation by heating, chilling, freezing, dehydration, chemicals and ionising radiation. Packaging materials.
Food laws and standards. Concepts of food quality and safety. Factors which affect quality and safety. Food hazards. 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
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Administrative assistant: Kajol Jogarah
Telephone: 4037400
Email: k.jogarah@uom.ac.mu |
