COURSE DETAIL
This is an introductory course on the science of colloids and interface with specific reference to the application in food systems. The course covers the definition of a colloid, the fundamentals of colloidal stability such as the forces leading to the instability of colloids, as well as how colloids can be stabilized. Some examples of the application of colloid science in some food colloid systems such as emulsion, gel, foam etc. are discussed.
COURSE DETAIL
COURSE DETAIL
COURSE DETAIL
COURSE DETAIL
COURSE DETAIL
COURSE DETAIL
COURSE DETAIL
This course introduces the science of nutrition. The format consists of a series of lectures, assigned readings and assignments that cover the fundamental concepts related to basic nutrition. The course examines how to interpret dietary labels; make informed food selections for a healthy, well-balanced diet; and understand the relevant human physiological processes that transform food after the first bite. The course discusses topics including nutrition in health and human physiology, vitamins and minerals, protein, carbohydrates, dietary fats, and energy metabolism.
COURSE DETAIL
COURSE DETAIL
This course covers the principle of vaccination and how different types of immune responses are required for different kinds of pathogens, e.g. bacteria versus virus. Students discuss how researchers use different strategies to make different kinds of vaccines and ethical issues that arise.
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