| Code |
Course Name |
Language |
Type |
| KIM 414E |
Food Chemistry |
English |
Elective |
| Local Credits |
ECTS |
Theoretical |
Tutorial |
Laboratory |
| 3 |
4 |
3 |
0 |
0 |
| Course Prerequisites and Class Restriction |
| Prerequisites |
KIM 104 MIN DD
or KIM 104E MIN DD
or KIM 205 MIN DD
or KIM 205E MIN DD
or KIM 231 MIN DD
or KIM 231E MIN DD
or KIM 303 MIN DD
or KIM 303E MIN DD
|
| Class Restriction |
None |
| Course Description |
| This lecture will introduce the chemistry and chemical properties of the major food constituents (carbohydrates, lipids and
proteins) and the minor food components (vitamins, pigments and food additives). The chemical reactions and changes in the
constituents of major food products during harvesting, handling, processing, cooking and storage will be emphasized. |
|
