Course Detail
| Course Title | Food Chemistry II |
| Course Code | ICFS 313 |
| Credit | 4 |
| Semester Offered | 1, 2, 3 |
| Duration of Courses | |
| Degree | Undergraduate |
| Programme | Bachelor of Science in Chemistry (International Program) |
| Course Description | Chemistry and biochemistry of foods: proteins, enzymes; changes that occur during processing and utilization; proteins, enzymes, basic concepts of biotechnology and genetic modification of organisms; colors and pigments; food toxicology; changes in nutrition of vitamins and minerals during processing; practical exercises included. |
| Prerequisite | ICFS 312 |
| Other Description | |
| Language of Instruction |