Food and Storage Chemistry

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Proximate analysis of foods e.g. determination of moisture content, total ash, crude protein, amino acids, carbohydrates and lipids. Quality control tests in stored foods e.g. floatation, staining test objective and subjective tests. Organoleptic properties of foods. Food enzymes: classification, uses, action and factors affecting enzyme action. The chemistry of action of insecticides.

  • Proximate analysis of foods e.g. determination of moisture content, total ash, crude protein, amino acids, carbohydrates and lipids.
    No items in this section
  • Quality control tests in stored foods e.g. floatation, staining test objective and subjective tests.
    No items in this section
  • Organoleptic properties of foods.
    No items in this section
  • Food enzymes: classification, uses, action and factors affecting enzyme action.
    No items in this section
  • The chemistry of action of insecticides.
    No items in this section

Instructor

Adefunke Ogunniran is a food and industrial microbiologist with years of lecturing and researches under her belt. She has a PhD in Food and Industrial Microbiology where she focuses on the production and purification of enzymes from raw wastes.

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