NUT 5123 Bioaccessibility of Bioactive Components
1 unit
Food and Nutrition
Faculty of Health Sciences
Occurrence, types, chemical structures and processing of bioactive components in foods. Food matrix effect on accessibility of bioactive components, and their applications in food production. Mechanistic basis of in vitro models and methods.
Components:
Lecture
Previously Offered Terms:
Fall
Organized
6 responses
4.83
/ 5
Clear Expectations
6 responses
4.83
/ 5
Learned a Lot
5 responses
4.60
/ 5
Fair Assessments
6 responses