Credits: 3 (3-0-0)
Description
Carbohydrates: structure and functional properties of mono-oligo- polysaccharides including starch, cellulose, pectic substances, and dietary fibers, Essential amino acids, proteins, and lipids in food and their impact on functional properties, vitamins and minerals, Food flavours: terpenes, esters, ketones, and quinines; Food additives, Bioactive constituents in food: isoflavones, phenol, and glycosides; Enzymes: enzymatic and non-enzymatic browning, enzymes in food processing, oxidative enzymes, Food biochemistry: balanced diet, PER, anti-nutrients and toxins, nutrition deficiency diseases.