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FST663: Chemistry of Food Commodities / Faculty of Applied Sciences

This course is aimed at providing students comprehensive knowledge on the major food commodities and food additives from a chemical standpoint. The primary emphasis is on their structures and the chemical reactions that occur during processing, distribution and storage. The food commodities covered...

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Main Author: UiTM, Faculty of Applied Sciences
Format: Teaching Resource
Language:English
Subjects:
Curriculum
Universiti Teknologi MARA
Online Access:https://ir.uitm.edu.my/id/eprint/98760/1/98760.pdf
https://ir.uitm.edu.my/id/eprint/98760/
https://aims.uitm.edu.my/
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spelling my.uitm.ir.987602024-09-25T15:54:14Z https://ir.uitm.edu.my/id/eprint/98760/ FST663: Chemistry of Food Commodities / Faculty of Applied Sciences UiTM, Faculty of Applied Sciences Curriculum Universiti Teknologi MARA This course is aimed at providing students comprehensive knowledge on the major food commodities and food additives from a chemical standpoint. The primary emphasis is on their structures and the chemical reactions that occur during processing, distribution and storage. The food commodities covered include: oils and fats, meat and poultry, fish, egg, milk, cereals and legumes, fruits and vegetables. The food additives covered include all major food additives permitted by the food industry. Teaching Resource NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/98760/1/98760.pdf FST663: Chemistry of Food Commodities / Faculty of Applied Sciences. [Teaching Resource] (Unpublished) https://aims.uitm.edu.my/
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Curriculum
Universiti Teknologi MARA
spellingShingle Curriculum
Universiti Teknologi MARA
UiTM, Faculty of Applied Sciences
FST663: Chemistry of Food Commodities / Faculty of Applied Sciences
description This course is aimed at providing students comprehensive knowledge on the major food commodities and food additives from a chemical standpoint. The primary emphasis is on their structures and the chemical reactions that occur during processing, distribution and storage. The food commodities covered include: oils and fats, meat and poultry, fish, egg, milk, cereals and legumes, fruits and vegetables. The food additives covered include all major food additives permitted by the food industry.
format Teaching Resource
author UiTM, Faculty of Applied Sciences
author_facet UiTM, Faculty of Applied Sciences
author_sort UiTM, Faculty of Applied Sciences
title FST663: Chemistry of Food Commodities / Faculty of Applied Sciences
title_short FST663: Chemistry of Food Commodities / Faculty of Applied Sciences
title_full FST663: Chemistry of Food Commodities / Faculty of Applied Sciences
title_fullStr FST663: Chemistry of Food Commodities / Faculty of Applied Sciences
title_full_unstemmed FST663: Chemistry of Food Commodities / Faculty of Applied Sciences
title_sort fst663: chemistry of food commodities / faculty of applied sciences
url https://ir.uitm.edu.my/id/eprint/98760/1/98760.pdf
https://ir.uitm.edu.my/id/eprint/98760/
https://aims.uitm.edu.my/
_version_ 1811598100292173824
score 13.211869

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