The content has been chosen to give students an introduction to the basic elements of Food Science, Food Technology and Food Business and allows for an overview of the food chain from raw material to end product. Course Syllabus Introduction to Nutrition Introduction to nutrition. Carbohydrates, fats, proteins.
Energy needs and food composition.
Digestion and absorption of major nutrients. Minerals and vitamins. Introduction to Food Microbiology Characteristics of different micro-organisms of significance in food systems. Factors affecting the growth of micro-organisms in food. Major sources of micro-organisms in food.