FOOD CHEMISTRY covers the chemical processes and interactions of food components such as carbohydrates, protein, lipids, and water. This course also encompasses how -the components change under certain conditions or treatments and ways either to enhance or to prevent them from happening. Common laboratory works related to this discipline are also undertaken.
- Teacher: RAHIMAWATI BINTI ABDUL RAHIM Abdul Rahim
- Teacher: NUR ATIQAH BINTI AS'ARI Atiqah
- Teacher: NOORSABRINA BINTI M SALBI Sabrina
- Enrolled students: 173