A warm welcome to Food Chemistry II. Food Chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. This summary offers you a glimpse into the course, how it will be conducted and specifies the learning outcomes, assessment criteria and assessment strategies. The course is divided into Nine (9) chapters. The subject matter in each chapter is divided into a number of study units. Each study unit is designed to last one lecture period. For active participation in the learning process it is recommended that you prepare for each chapter by reviewing the objectives at the beginning of the chapter. You should also do a self-test at the end of the chapter to check whether you have attained the learning objectives. The subject requires many hours of self-study utilizing the prescribed and recommended textbooks. The subject librarian in the library is available to advise you on usage of the library facilities. The lecturer will specify times for consultation should you experience difficulty in mastering a particular unit. Attendance at practical is compulsory. A theory of practical test will be conducted at the end of the term. You are expected to have revised the previous practical and to have reviewed the theory of the current practical for the tests. The practical tests and practical reports contribute towards the course mark.
- Teacher: Prof Viresh Mohanlall