Water chemistry and biochemistry. Biochemistry of raw meat and poultry. Chemistry and biochemistry of colour in muscle foods. Seafood enzymes. Chemistry and biochemistry of milk constituents. Biochemistry of fruits and vegetables. Biochemistry of food spoilage. Off-flavours in milk. Enzymatic browning. Analytical techniques in food biochemistry. Enzyme classification and nomenclature; Enzyme activities; Enzyme engineering and technology; Protein cross-linking in food; Enzymes in the food industry.
Faculty
Department
FACULTY OF AGRICULTURE
Agricultural & Food Science
Contact Details
Administrative assistant: Mr. ABEELUCK Yajyushsingh
Telephone: 4037400
Email: aofoa-exam@uom.ac.mu
