| The chemistry of natural pigments, flavours and major food products including dairy products, seafood products, fat products, meat, egg, cereals, fruits and vegetables. Chemistry and applications of food additives: sugar replacers; antimicrobial agents; antioxidants; colouring agents. Chemistry and mechanisms of fat modification processes to control formation of trans fatty acids.
Application of physical, chemical, instrumental and sensory methods to determine nutritive value, quality, safety and compliance with food standards. Analysis of selected food products. Structure and content of scientific reports.
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Administrative assistant: Kajol Jogarah
Telephone: 4037400
Email: k.jogarah@uom.ac.mu |
