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Food Chemistry and Analysis - I (NUTD227)

The aim of this course is to understand solutions and colloid system; the structure, classification, properties, qualitative and quantitative tests of carbohydrate, protein and fat; the structure of the enzyme, classification, factors affecting enzyme activity, uses the presence in foods and food industry. It also aims to examine the flavor and fragrance components, features and functions found in foods and also three key browning reactions which might occur during commercial processing and storage and/or institutional and domestic food preparation.

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