This course aims to teach students the principles of industrial food chemistry, and the basic principles of food chemistry, in order to extend and deepen the students knowledge of food matrix and the chemistry of food tissue types. The chemistry of food nutrients such as water, lipids, proteins, carbohydrates, minerals, vitamins and flavors will highlighted.
The last topics will concentrate on Food Additives, and contaminants, and an additional chapter, Regulatory Control of Food Composition, Quality control and legislations and Safety measures.