Kursus ini merangkumi sifat fizikokimia dan kefungsian komponen makro dan mikro makanan khususnya air, karbohidrat, serat dietari, protein dan enzim, lipid, vitamin, mineral, perisa, pigmen, bahan toksik semulajadi, bahan cemar, dan aditif makanan. Peran(This course covers the physicochemical and functional properties of food macro- and micro-components specifically water, carbohydrates, dietary fibres, proteins and enzymes, lipids, vitamins, minerals, flavours, pigments, natural toxicants, contaminants )