This course covers the basic chemical structures and properties of moisture, protein, carbohydrate, lipids, minerals and vitamins and their roles in food systems. It also covers the principles of chemical and instrumental methods for the qualitative and quantitative analyses of moisture, protein, carbohydrate, lipids, minerals and vitamins. Students will perform lab experiments to determine major food components (both nutritional and non-nutritional components in foods) using chemical and instrumental methods.
- Teacher: Catherine Kunyanga
- Teacher: PROF. MICHAEL WANDAYI OKOTH OKOTH