KURSUS INI MERANGKUMI SIFAT KIMIA DAN KEFUNGSIAN KOMPONEN MAKANAN DALAM PEMILIHAN RAMUAN MAKANAN. KEPENTINGAN FUNGSI RAMUAN DALAM PENYEDIAAN MAKANAN SERTA KESANNYA KE ATAS KUALITI MAKANAN TURUT DIBINCANGKAN(THIS COURSE COVERS THE CHEMICAL PROPERTIES AND FUNCTIONALITY OF FOOD COMPONENTS IN THE SELECTION OF FOOD INGREDIENTS. THE IMPORTANCE OF INGREDIENT FUNCTIONALITY IN FOOD PREPARATION AND ITS IMPACT ON FOOD QUALITY ARE ALSO DISCUSSED)