Module Directory

 

Module Description

 
 
Module Name
Module Code
Lecture Hrs
Practical Hrs
Credits
Chemistry and Analysis of Foods I
AGRI10108Y(1)
60
60
6

Description
Chemistry of food constituents: water, carbohydrates, lipids, proteins and vitamins. Browning reactions in foods. Colloid chemistry of food systems. Quantitative and qualitative analytical methods for foods. Factors affecting reliability of analyses. Good Laboratory Practices. Sampling plans and methods. Sample preparation. Validated and standard methods of food analysis. Instrumental methods of food analysis.
Faculty Department
FACULTY OF AGRICULTURE Combination of APS & AFS
Contact Details
Administrative assistant: Kajol Jogarah
Telephone: 4037400
Email: k.jogarah@uom.ac.mu
 

 

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