| Classification, structure, properties and nutritional value of food commodities. Types of nutrients and their role in the human body. Healthy eating guidelines, Sustainable diet. Sustainable development goals and nutrition. Food spoilage. Food preservation techniques. Useful micro-organisms. Food borne diseases: causes, incidence and prevention. Food quality, safety, security and sustainability definitions and importance. Food safety hazards and risks. Good Hygiene Practice (GHP) and food safety management systems throughout the food chain. Climate change and food safety. |
Administrative assistant: Kajol Jogarah
Telephone: 4037400
Email: k.jogarah@uom.ac.mu |
