Food Chemistry Lab
- Understand the principles of water hardness and its significance in food processing along with effect of moisture content on food stability.
- Study the mechanism and factors affecting non-enzymatic browning reactions and degradation of vitamin C in food systems.
- Investigate the reactions of macromolecules such as kinetics of starch hydrolysis, and oxidative stability of fats/oils.
- Evaluate functional properties of proteins and some processing changes in protein