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This lecture and laboratory course examines both the science and chemistry of food and how food quality is assessed and maintained. The functional properties and behaviour of both major (water, carbohydrates, lipids, proteins), and minor (vitamins, minerals, food additives, colours and flavours) components of foods are discussed and experimented with. The common quality factors of food and how quality is measured are also discussed and demonstrated through the use of techniques and equipment found in the food industry. Students will also become familiar with current food regulations, including food labelling and the principles and practices of quality assurance.