141.395 Food Chemistry (15 credits)

A practical approach to the physical, chemical, biochemical and functional properties of major and minor food constituents (water, proteins, carbohydrates, lipids, vitamins, minerals, pigments, flavours, toxins) and food groups (dairy, meat, eggs and plants). Chemical and biochemical reactions causing deterioration in foods and some methods of control. A laboratory course.

Requirements Requirements help

Offerings Offerings help

Year Semester Mode Location
2019 Semester One full semester Internal Auckland Campus
2019 Semester One full semester Internal Manawatu Campus
2020 Semester One full semester Internal Auckland Campus
2020 Semester One full semester Internal Manawatu Campus

Massey Contact Centre Mon - Fri 8:30am to 4:30pm 0800 MASSEY (+64 6 350 5701) TXT 5222 contact@massey.ac.nz Web chat Staff Alumni News Māori @ Massey