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HTF523: Food Science / Faculty of Hotel and Tourism Management

This subject will cover the basic structure and chemical properties of macronutrients and its water activity in food. The physical and chemical changes due to temperature, storage and processing of food will also be highlighted. The importance of food science in food preparation is emphasized in det...

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Main Author: UiTM, Faculty of Hotel and Tourism Management
Format: Teaching Resource
Language:English
Subjects:
Curriculum
Universiti Teknologi MARA
Online Access:https://ir.uitm.edu.my/id/eprint/98945/1/98945.pdf
https://ir.uitm.edu.my/id/eprint/98945/
https://aims.uitm.edu.my/
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record_format eprints
spelling my.uitm.ir.989452024-07-24T04:21:17Z https://ir.uitm.edu.my/id/eprint/98945/ HTF523: Food Science / Faculty of Hotel and Tourism Management UiTM, Faculty of Hotel and Tourism Management Curriculum Universiti Teknologi MARA This subject will cover the basic structure and chemical properties of macronutrients and its water activity in food. The physical and chemical changes due to temperature, storage and processing of food will also be highlighted. The importance of food science in food preparation is emphasized in detail and for the food industry in general. Teaching Resource NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/98945/1/98945.pdf HTF523: Food Science / Faculty of Hotel and Tourism Management. [Teaching Resource] (Unpublished) https://aims.uitm.edu.my/
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Curriculum
Universiti Teknologi MARA
spellingShingle Curriculum
Universiti Teknologi MARA
UiTM, Faculty of Hotel and Tourism Management
HTF523: Food Science / Faculty of Hotel and Tourism Management
description This subject will cover the basic structure and chemical properties of macronutrients and its water activity in food. The physical and chemical changes due to temperature, storage and processing of food will also be highlighted. The importance of food science in food preparation is emphasized in detail and for the food industry in general.
format Teaching Resource
author UiTM, Faculty of Hotel and Tourism Management
author_facet UiTM, Faculty of Hotel and Tourism Management
author_sort UiTM, Faculty of Hotel and Tourism Management
title HTF523: Food Science / Faculty of Hotel and Tourism Management
title_short HTF523: Food Science / Faculty of Hotel and Tourism Management
title_full HTF523: Food Science / Faculty of Hotel and Tourism Management
title_fullStr HTF523: Food Science / Faculty of Hotel and Tourism Management
title_full_unstemmed HTF523: Food Science / Faculty of Hotel and Tourism Management
title_sort htf523: food science / faculty of hotel and tourism management
url https://ir.uitm.edu.my/id/eprint/98945/1/98945.pdf
https://ir.uitm.edu.my/id/eprint/98945/
https://aims.uitm.edu.my/
_version_ 1806422129874305024
score 13.211869

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