To teach the structural and chemical properties of macronutrients such as carbohydrates, proteins and fats, and other food compounds such as enzymes, pigments and aromatic compounds; including the chemical changes which undergo during the production-consumption period of foods

Solutions and colloidal systems, Structures, classifications and properties of carbohydrates, proteins and lipids, Structures and classifications of enzymes; their occurrence in foods and usage in food industry. Factors affecting enzymatic reactions, Functions and specifications of pigments, aroma and flavor compounds