Unit Code: FIS715
Unit Title: Food Biochemistry
The Food Biochemistry Unit is designed to introduce students to various food constituents such as, water, carbohydrates, lipids, proteins, vitamins and minerals and how they react in different food systems. Topics covered under this Unit are designed to help students distinguish various classes of carbohydrates, learn about the importance of proteins, the structure of lipids and their uses, and functional properties of certain chemicals in foods. Students also learn how chemical compounds, food additives and physical structures can influence certain properties in food during processing, production and storage, and how to differentiate types of nutrients and their effect on food processing and storage.