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Advanced Food Chemistry

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Course Description

 Chemical structure, properties and reactions and interactions of the important chemical constituents of food. Study of the physical and chemical properties of water and their relationship with food deterioration, chemical, physical and physiochemical properties of proteins and their interactions with, other food constituents such as protein, carbohydrate and lipids. Physiochemical changes of food during processing, storage and handling study, chemistry of flavors and additives.


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Course Name

Advanced Food Chemistry

Course Syllabus Food Chemistry_NF 758/NF 758.pdf
Created at 1/5/2010 14:49 by System Account
Last modified at 10/25/2022 9:37 by Hassan Ghozlan