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 Food Chemistry 2 - CHEM3811
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Campus: Kensington Campus
 
 
Career: Undergraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.125 (more info)
 
 
Contact Hours per Week: 0
 
 
Fee Band: 2 (more info)
 
 
Further Information: See Class Timetable
 
  

Description

Water in food. Dispersed systems; colloids and gels. Chemistry of colours and flavours in food. Food additives. Minerals. Food toxicants; pesticide residues. Theory and practice of modern methods of food analysis. Analytical principles. Official methods of anaylsis. Major instrumental techniques and their applications. Choice of an analytical method.

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