This course introduces students to the classification and structure of carbohydrates, proteins, oils and fats. It also covers food flavour and food additives, food forensics and the importance of quality control in food, as well as the impacts of food fraud towards the quality of life, and the issue of food security. This course will be taught via lecture and discussion. Students will be assessed through tests, discussion, project proposal and final examination.
- Lecturer: DR. MARINA BINTI ABDUL MANAF
- Lecturer: PROFESOR DR. WAN ROSLI BIN WAN ISHAK
- Lecturer: PROFESOR MADYA DR. AHMAD FAHMI LIM BIN ABDULLAH
Skill Level: Beginner