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A practical approach to the physical, chemical, biochemical and functional properties of major and minor food constituents (water, proteins, carbohydrates, lipids, vitamins, minerals, pigments, flavours, toxins) and food groups (dairy, meat, eggs and plants). Chemical and biochemical reactions causing deterioration in foods and some methods of control. A laboratory course.
|2020||Semester One full semester||Internal||Auckland Campus|
|2020||Semester One full semester||Internal||Manawatu Campus|
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