CARBOHYDRATES: CLASSIFICATION OF STRUCTURES; DIETARY UTILISATION AS FOOD COMPONENT, REACTION-HYDROLYSIS, DEHYDRATION AND THERMAL DEGRADATION AND BROWNING; FUNCTIONS IN FOODS. PROTEINS: PHYSICOCHEMICAL PROPERTIES. GENERAL PROPERTIES: CHEMICAL REACTION AND INTERACTION OF AMINO ACID AND PROTEIN. DENATURATION, FUNCTIONAL PROPERTIES OF PROTEINS. OIL AND FATS: TYPE; COMPOSITION, PHYSICAL AND CHEMICAL PROPERTIES, QUALITY CONTROL, STABILITY, OXIDATION AND ANTI-OXIDANT, PROCESSING AND TECHNOLOGY EDIBLE OILS. FLAVOURS: ANALYSIS AND IDENTIFICATION, STRUCTURES AND ORGANOLEPTIC QUALITY, PRODUCTION OF TYPICAL FLAVOR SUBSTANCES (VANILIN, SACCHARIN ETC). FOOD ADDITIVES: ROLE OF ACIDS, BASES, SALT, CHELATING AGENTS, ANTI-MICROBES AND TYPES OF SWEETENERS. STABILISERS AND TEXTURISERS. STRUCTURES AND COMPOSITION OF PALM OIL. CHEMICAL PROPERTIES AND NON-FATTY COMPONENTS. PHYSICAL PROPERTIES OF PALM OIL. TECHNOLOGY OF PALM OIL. RESEARCH TRENDS IN CHEMISTRY AND TECHNOLOGY OF PALM OIL. PRACTICAL EXPERIMENTS ON QUALITY CONTROLS OF PALM OIL.
- Lecturer: DR. MUHAMMAD BISYRUL HAFI BIN OTHMAN
- Lecturer: DR. SHANGEETHA A/P GANESAN
Skill Level: Beginner