Food Composition, Properties and Analysis Business & Technology Program Spring 2020 Semester - London

This unit builds on an understanding of the chemistry of biological molecules and applies these principles to explaining the nature, properties and behaviour of particular food macromolecules. Specific components will be used for illustration e.g. starch, lipids, proteins, pectin and fibre. The properties of many of these compounds can be influenced by functional chemicals called ?food additives?. The determination of all of these components in foods is essential for declaring compositional, nutritional and labelling information and therefore the unit will include practical learning material explaining the methods of analysis. Proximate and sensory analysis will form the major aspect of the laboratory analysis.