Food Biochemistry

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A Multidisciplinary Approach to Food Science


What you will learn

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Comprehensive understanding of the chemical processes and reactions in food.

Exploration of food components and their transformations during processing and digestion.

Analysis of the impact of food biochemistry on nutritional value and sensory qualities.

Application of food biochemistry principles to product development and quality control.

Integration of scientific knowledge with practical skills relevant to the food industry.

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