This study overview is a concise, point by point outline of what is going to be covered in formal lectures. You are advised to use this docment when compiling notes and when preparing for tests and examinations.   During the lectures, additional material in the form of articles and references may also be provided by the lecturer.  It is necessary to attend the classes and/or refer to Course Contents on this site to have a complete understanding of what is expected from you.  This overview and the Course Contents guide has been written so that there is no need for a "prescribed text book". It enables you to use any good food chemistry/biochemistry text for making study notes.

The subject Food Chemistry 2 is an introduction to some of the basics of food components, their properties, methods for their determination as well as special uses of modified components in foods. In addition, the underlying metabolic mechanisms associated with both eukaryotes and prokaryotes are covered briefly. All this attempts to complement and supplement the more specific subject detail regarding the work of a food technologist. In brief, the units covered in this subject are as follows: