KURSUS INI MERANGKUMI SIFAT FIZIKO-KIMIA KOMPONEN MAKRO MAKANAN IAITU AIR, KARBOHIDRAT, SERAT DIET, PROTEIN DAN LIPID. KURSUS INI JUGA MERANGKUM PERKAITAN DI ANTARA SIFAT FIZIKO-KIMIA DAN KEFUNGSIAN KOMPONEN MAKRO BERKENAAN DALAM MAKANAN. IA TERMASUK APL(THIS COURSE COVERS THE PHYSICO-CHEMICAL PROPERTIES OF MACRO-COMPONENTS OF FOOD NAMELY WATER, CARBOHYDRATES, DIETARY FIBRE, PROTEINS AND LIPIDS. THIS COURSE ALSO COVERS THE RELATIONSHIP BETWEEN THE PHYSICO-CHEMICAL AND THEIR FUNCTIONAL PROPERTIES. IT INCL)