Food Biochemistry

Protein systems in foods; sugars in food technology; peptic substances; plant gums and their uses in foods, non-enzymic browning; role of lipids in food; lipid oxidation and lipid autoxidation in food systems; carotenoids in food systems; terpenses, essential oils and chemistry of food orders; phenolic compounds; respiration; chlorophyll and photosynthesis; biochemical activity of micro-organisms in foods.