FPT 112: Learning Objectives

Learning Objectives

This unit enlists the substances that are used as additives in foodstuffs to perform certain technological functions, for example to colour, to sweeten or to preserve. The mode of action of preservatives is explained. The components that are added as dietary supplements are also enlisted.

Last modified: Thursday, 2 February 2012, 5:56 AM

Home
- Site pages
  - Tags
  - Calendar
  - Site news
- Current course
  - FPT 112
    - Participants
    - General
    - Topic 1
    - Topic 2
    - Topic 3
    - Topic 4
    - Topic 5
    - Topic 6
    - Topic 7
    - Topic 8
    - Topic 9
    - Topic 10
    - Topic 11
    - Topic 12
      - Learning Objectives
      - 12.1.1. Introduction
      - 12.1.2. Emulsifiers
      - 12.1.3.Antimicrobial agents or Preservatives
      - 12.1.4.Sequestrant
      - 12.1.5 Flavor enhancers
      - 12.1.6.Sweetener
      - 12.1.7.Antioxidants
      - 12.1.8. Colour additives in food
      - 12.2.9.Dietary Supplement
      - 12.2.9.1.Protein supplement
      - 12.2.9.2. Amino acids
      - 12.2.9.3.Essential Fatty Acids
      - 12.2.9.4.Fish oil
      - Quiz
    - Topic 13
    - Topic 14
    - Topic 15
    - Topic 16
    - Topic 17
    - Topic 18
    - Topic 19
    - Topic 20
    - Topic 21
    - Topic 22
    - Topic 23
    - Topic 24
    - Topic 25
    - Topic 26
    - Topic 27
    - Topic 28
    - Topic 29
    - Topic 30
    - Topic 31
    - Topic 32
    - Topic 33
    - Topic 34
    - Topic 35
- Courses

Food Chemistry and Fish in Nutrition ( 2+1)

Learning Objectives

Navigation