| Classification, chemical structure and properties of major food constituents (water, proteins, lipids, carbohydrates) and minor food constituents (vitamins, minerals, and pigments). Chemical composition and properties of food commodities (milk, meat, fish, poultry, eggs, fats and wheat). Effect of processing and storage on the structure and properties of food constituents. Classification, chemical structure, properties and applications of food additives. Relevance and significance of the properties of food constituents and food additives for food quality and safety. Developments in food ingredients for improved chemical, biological and functional properties. Primary sensory attributes of foods and perception of food quality Qualitative and quantitative methods of food analysis. Errors in food analysis. Control of factors which affect the reliability of analyses. Good Laboratory Practice and quality standards for food laboratories. Validated and standard methods of food analysis. Sampling plans and methods. Sample preparation. Application of physical, chemical, biochemical, immunological, rheological, 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. Recent developments in methods of food analysis including food authentication, detection of Genetically Modified foods and allergens. |
Administrative assistant: Kajol Jogarah
Telephone: 4037400
Email: k.jogarah@uom.ac.mu |
