CHM6363 Food Quality Control and Inspection

This module aims to teach the chemistry of food; food constituents (proteins, lipids, carbohydrates, flavor compounds, ect.) and important food groups (milk, meat, eggs, cereals, fruits, vegetables, etc.). Much of this module will also focus on food safety and microbiological contamination.

It also aims to impart knowledge to the students on various acts, rules, regulations, standards, and laws related to food articles governing their manufacture, import, export, storage, distribution and sale.