Food and Health

(3 Credit Hours) · Undergraduate

The purpose of this module is to introduce the field of food science and technology to those not in the major. This module will touch very lightly on various aspect of the field including chemistry, nutrition, biochemistry, processing and regulation. Students are required to complete 2 projects which will help them appreciate the knowledge they have learnt in the lectures. Course facilitator: DR Leong Lai Peng- CHEMISTRY SENIOR LECTURER