This module aims to provide students with knowledge of important chemical components of foods, and their impact on food quality during processing and storage.

Students should be able to:

• State the structures and discuss the properties of proteins, lipids, carbohydrates, vitamins.
• Discuss the effects of processing and storage on these components during processing and storage.
• Discuss the importance of non-enzymatic browning on food production and preservation.
• Describe selected permitted food additives and discuss their impact on food quality and/or safety.
• Discuss the formation of flavor components in food
• Describe the undesirable food constituents (toxicants)