Food Chemistry Nutrition

This course aims to introduce the basic knowledge on the chemical composition of food ingredients and the chemical transformation of the three major components in food: 1) Fats (oil); (2) Proteins and (3) Carbohydrates. It provides the basic laboratory skills related to food chemistry that are essential for food chemists working in industry and academia. Concepts and principles of food science and technology that are taught in lectures are closely link to the expertise of your daily life. In addition, problem-based learning will be utilized as an instructional strategy of active learning. Experience of the experimental techniques used in food chemistry will also be enhanced, and you will be trained in the safe handling of chemicals and instruments, and in the assessment of risks associated with experimental procedures.