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FCOS 206:Principles of Foods

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Credits: 
3

Basic composition of foods, their physical and chemical properties and their relationship to food preparation; Fruits and Vegetables, Carbohydrate structural constituents, Pigments, Flavours, Changes during cookery; Milk and Milk Products, Components, Processing, Cookery; Fats and Oils, Glycerol and Fatty acids, Structures of fats in foods, Functional roles of fat, Food applications; Eggs, Formation and Structure, Composition, Quality and Safety, Functional properties; Meat, Fish and Poultry, Classification, Structure, Pigments, Factors affecting quality, Identification of Meat Cuts, Meat cookery techniques; Structure and Functional properties of starch, Food applications; Flour and Flour products, Types; Roles of Ingredients, Baking Applications.