This course provides an overview of the basic organic chemistry in foods. It introduces students to the chemical structure of food, chemical composition and properties, nutritive value as well as the chemistry involved in its metabolism, toxicity, and spoilage. Topics will focus on the fundamental biological, chemical, and physical scientific principles associated with the study of foods, food groups, classification, functions, food additives, food quality, safety and standards, preliminary preparations, objectives of cooking, effects of cooking and role of spices and herbs in cookery.
- Lecturer/Tutor : Alwyn Kawona