successfully completing the course, the student is able to:
Knowledge & Understanding)
Food chemistry describes its relationship to nutrition and function.
the most important reactions of amino acids and proteins, plant and animal
protein types and sources.
proteins, oils, fats and carbohydrates and their importance of their nutritional,
technical and chemical substances.
He explains some of the extraction and manufacturing methods of the most
important compounds in foods such as proteins, oils, fats and carbohydrates.
Analyzes and presents a presentation and explanation of important topics from
the most important protein products, carbohydrates, oils and various fats, and
how they are manufactured and produced technically.
the most appropriate methods used in the process of determining quality and
Explains the major compounds and their importance in food technology.
c. Practical & professional skills
1- The scientific benefit from studying the processes of
extracting major compounds such as proteins, carbohydrates, oils and fats
2- Familiarity with the importance of knowing the
relationship between the structure and functions of the major food compounds
3- Estimation of some industrial and technical methods
for proteins, carbohydrates, oils and fats
4- Understanding the characteristics and advantages of
single-cell proteins and genetically modified foods.
D. Generic and transferable skills
1- Acquiring the ability to use the international
information network to obtain modern information in the field of food chemistry
2- A scientific paper and presentation can be written on
one of the course topics and others
3- He works in groups and discusses some of the course
4- Helps transfer modern technology in the field of food
chemistry and technology