| Chemical composition and characteristics of food commodities and food products including under-utilised food crops, edible seaweed products and legumes. Classification, chemical structure, properties and applications of food additives. Safety evaluation of food additives. Selection of food ingredients and food additives to meet consumer demand, dietetic needs, food laws and standards. Developments in food ingredients for improved physical, chemical, biological and functional applications. Primary sensory attributes of foods and perception of food quality.
Qualitative and quantitative methods of food analysis. Control of factors which affect the reliability of analyses. Good Laboratory Practices. Sampling plans and methods. Sample preparation. Validated and standard methods of food analysis. Application of physical, chemical, instrumental and sensory methods to determine nutritive value, quality, food safety and compliance with food standards. Analysis of selected food ingredients and products. Structure and content of scientific reports. Recent developments in methods of food analysis including food authentication and allergens.
Chemical composition and characteristics of food commodities and food products including under-utilised food crops, edible seaweed products and legumes. Classification, chemical structure, properties and applications of food additives. Safety evaluation of food additives. Selection of food ingredients and food additives to meet consumer demand, dietetic needs, food laws and standards. Developments in food ingredients for improved physical, chemical, biological and functional applications. Primary sensory attributes of foods and perception of food quality.
Qualitative and quantitative methods of food analysis. Control of factors which affect the reliability of analyses. Good Laboratory Practices. Sampling plans and methods. Sample preparation. Validated and standard methods of food analysis. Application of physical, chemical, instrumental and sensory methods to determine nutritive value, quality, food safety and compliance with food standards. Analysis of selected food ingredients and products. Structure and content of scientific reports. Recent developments in methods of food analysis including food authentication and allergens.
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Administrative assistant: Kajol Jogarah
Telephone: 4037400
Email: k.jogarah@uom.ac.mu |
