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: 1) Fat and oil food products

• Proteins in food and (3) Carbohydrates in food. In addition, this course will introduce the basic science related to (4) Water content in food
• Food browning
• Natural food colorants and (7) Special topics related to recent food technologies. This course 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. Furthermore, you will be trained in the safe handling of chemicals and instruments, and in the assessment of risks associated with experimental procedures. We plan to do an excursion to the Food Tech Innovation Center, Singapore's 4000 sqm Food Hub in Biopolis.