THE COURSE COVERS THE PROPERTIES, FUNCTIONALITIES AND APPLICATIONS OF FOOD MICROCOMPONENTS. THE INTERACTIONS OF THE FOOD MICROCOMPONENTS AS APPLIED TO VARIOUS FOOD PRODUCTS ARE STUDIED AT MOLECULAR LEVEL.(THE COURSE COVERS THE PROPERTIES, FUNCTIONALITIES AND APPLICATIONS OF FOOD MICROCOMPONENTS. THE INTERACTIONS OF THE FOOD MICROCOMPONENTS AS APPLIED TO VARIOUS FOOD PRODUCTS ARE STUDIED AT MOLECULAR LEVEL.)
- Teacher: DR. AHMAD HANIFF BIN JAAFAR .