Food Chemistry

Course contents
  • - Introduction and revision
    - Organic raw materials; basic and intermediate products
    - Inorganic basic and commercial products
    - Introduction to food chemistry:
    - Carbohydrates, fats, proteins, enzymes, minerals, vitamins, additives, residues, water
    - Flavor generation in food
    - The chemistry of selected food groups (e.g. fruit and fruit products)
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