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141.395 Food Chemistry (15 credits)

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.

Requirements Requirements help

Offerings Offerings help

Year Semester Mode Location
2020 Semester One full semester Internal Auckland Campus
2020 Semester One full semester Internal Manawatu Campus
2021 Semester One full semester Internal Auckland Campus
2021 Semester One full semester Internal Manawatu Campus

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