Courses

Physical phenomena: Dehydration - introduction, drying rate theory, equipment; Chilling and freezing - theory and applications, Equipment; Evaporation - theory and applications, equipment, industrial applications; Theory and application of Reverse osmosis....

Cultural and morphological characteristics of microorganisms in food and water. Food ecosystem. Microbiological standards and control. Control of microorganisms in food. Microorganisms in food production, spoilage and safety. Food and water-borne diseases,...

Chemistry and functionality of food carbohydrates, proteins and lipids and the effect of processing on these. Enzymes in food processing.

The chemistry of water. Freezing and its effects on food quality. Water activity, sorption isotherms, and food storage and stability. Chemistry and application of food pigments and flavour components.

A supervised 6-week (minimum) attachment to a food processing industry, food related research or regulatory organization or projects. A written report must be submitted for assessment.

Overview of the laws of conservation of mass and energy and concepts of materials and energy balance in food processing. Transport phenomena - Theory and applications of fluid flow; Heat transfer theory and applications and equipment. Mechanical operations -...

An understanding of the basic principles of microbiology as well as the medical, agricultural, and other applied aspects of the field of microbiology. The structure, growth, nutrition, metabolism, genetics and diversity of microorganisms and methods used to...

Historical development of food science. An introduction to the multidisciplinary nature of Food Science, showing how the integration of knowledge from several traditional disciplines such as chemistry, physics, biology microbiology, and engineering can be...

Quantitative treatment of ampholytes, (salts and amino acids), Buffer solutions, and very dilute solutions (≤ 10¯6M) of Bronsted-Lowry acids and bases; the Method of Successive Approximations; Electrochemistry - Electrode and galvanic cells; Nernst...

Aldehydes and Ketones: Nucleophilic addition reactions; Carbanions. Carboxylic acids: Preparations and reactions. Carboxylic acid derivatives: Preparations;Amines: Preparations and Reactions