Carbohydrates in Food
Structure, classification, and laboratory analysis of carbohydrates in food systems.
Lipids and Oils
Fatty acid composition, lipid classification, and analytical parameters of food lipids.
Proteins in Food
Amino acid composition, protein structure, functional properties, and analytical methods in food.
Vitamins and Minerals in Food
Fat-soluble and water-soluble vitamins, essential minerals, and their analysis in food.
Water Activity and Food Stability
The role of water activity in microbial growth, chemical reactions, and food shelf-life.
