This course will cover the following topics as follows: Structure, chemistry, properties and interactions of food constituents; Nutrient-Drug Interactions; effects of these interactions on nutrient availability in foods. Sensory Evaluation of Foods; Health and consumer issues related to food additives, pesticides, contaminants, carcinogens, drugs and nutrient supplements in relation to content on natural and synthetic chemicals; Environmental factors affecting nutrient stability in food products.
- Teacher: Ibukun Afolami
- Teacher: Shirley Ejoh
- Teacher: Tolu Emma Eyinla
- Teacher: Dr Folake Samuel