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

  • Prerequisite(s): 123.271 and 123.201
    General Prerequisite: At least 45 credits from 200 level.
  • Restriction(s): 151.231

Offerings Offerings help

Year Semester Mode Location
2021 Semester One full semester Internal Auckland Campus
2021 Semester One full semester Internal Manawatu Campus
2022 Semester One full semester Internal Auckland Campus
2022 Semester One full semester Internal Manawatu Campus