This module unit is intended to provide the trainee with knowledge of the chemical components of foods, their major sources, properties, functional uses and reactions. It will also impart practical skills for identifying food components.
The module also serves as a basis for further training in food analysis, quality control and processing and preservation of foods.
Objectives
- Discuss the chemical components of foods
- Explain the reaction that occur among the food components during processing of food
- Carry out experiment on identification and reaction of various food components
- Discuss the roles of food components in human nutrition
- Teacher: benard marete