FST663: Chemistry of Food Commodities / Faculty of Applied Sciences

This course is aimed at providing students comprehensive knowledge on the major food commodities and food additives from a chemical standpoint. The primary emphasis is on their structures and the chemical reactions that occur during processing, distribution and storage. The food commodities covered include: oils and fats, meat and poultry, fish, egg, milk, cereals and legumes, fruits and vegetables. The food additives covered include all major food additives permitted by the food industry.