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Food Chemistry and Food Science

  • 7.5 credits

This course is given the second term in the Bachelor's Programme in Nutrition. The course content includes the composition and quality of foods, the production of foods and changes in nutritional content during various treatments such as cooking and heating. The course also gives an introduction to nutritional analyses of foods. Legal aspects and rules that relate to foods and food production will also be discussed.

Further course information will appear soon on this page. Until then, information can be found on the department website.
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