Food Safety and Nutrition Science

Food Chemistry and Biochemistry

This session includes the structure, effect and phase transition of water; Amino Acids, Peptides, Proteins, Enzymes, Lipids, Carbohydrates, Aroma Compounds, Vitamins, Minerals, Food Additives, Food Contamination, Milk and Dairy Products; Egg, Meat, Seafood, Edible Fats and Oils; Cereals and Cereal Product; Legumes; Vegetables and Vegetable Products; Fruits, sugar, Alcohol and Honey; Alocoholic and Nonalcoholic Beverages; Coffee, Tea, Cocoa; Spices, Salt and Vinegar; Food Biochemistry.