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UGEB2440 Chemistry of Food and Drinks

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Course Reviews on UGEB2440 Chemistry of Food and Drinks

Shared by Anonymous

2018-08-25

Professor: Dr. Kendrew K.W. MAK


Course Description
This is a university general education course introducing the basics of food constituents, traditional and modern food and drinks, and future food production from a biochemical perspective.
Assessment
10% Short Writing - write a short paragraph about food additives in about 100 words and upload it to the elearn platform before and after attending a relevant lecture respectively

40% Term Paper - write an essay about any topics related to the course for about 2000 words in English or 3500 words in Chinese with proper referencing in any academic styles

50% Final Examination - 100 marks / 2 hours (60 multiple choice questions, 5 short questions)
Grading
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Shared by Anonymous

2021-05-14

Professor: Dr. Mak Kin Wah


Course Description
This course will discuss the Hong Kong cuisine culture from the chemistry perspective, to explain why these famous foods and drinks are so tasty and popular. Examples include Chinese rotisserie (Siu Mei), wonton noodles, steamed seafoods, stewed beef brisket, silk stocking milk tea, and century egg with pickled ginger, etc. Some important issues about packaged food and fast food, such as food storage and packaging, uses of approved (and prohibited) food additives, alternative ingredients, and food testing, will also be discussed.
Assessment
Short Writing (Web Writing) – 15%
Written Assignment – 40% (20% @ 1)
Term Paper – 45%
Grading
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Shared by Anonymous

2018-08-25

Professor: DR MAK Kin Wah


Course Description
introducing food and beverage in scientific ways,topics includes fermented food, wine and beer, fish, tea, vegetables, wheat
Assessment
mid term exam 30%

term paper(1500 words) 20%

final exam 50%
Grading
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Shared by Anonymous

2018-08-25

Professor:


Course Description
good
Assessment
great
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Shared by Anonymous

2018-08-25

Professor: DR MAK Kin Wah


Course Description
Hong Kong is very famous for its superb cuisine, which is a fantastic fusion of eastern and western styles.

Cooking is both an art and a science. Good tasting foods and drinks are the results of perfect matches of ingredients and cooking methods. Foods and drinks is related to chemistry closely. Having some understanding about the chemistry of the food ingredients and the various cooking methods can help appreciating the connections between science and human life. This course will discuss the Hong Kong cuisine culture from the chemistry perspective, to explain why these famous foods and drinks are so tasty and popular. Examples include Chinese rotisserie (Siu Mei), wonton noodles, steamed seafoods, stewed beef brisket, silk stocking milk tea, and century egg with pickled ginger, etc. Consuming food and soups that carry health and therapeutic values is also a unique food culture in China and Southeast Asia. The course will introduce several types of food that are traditionally considered to have some specific functions, and discuss their scientific justifications from the chemistry point of views. Besides, pre-packaged food and fast food is an important eating culture of modern urban people. Some important issues about pre-packaged food and fast food, such as food storage and packaging, uses of approved (and sometimes prohibited) food additives, alternative ingredients, and food testing, will also be discussed.
Assessment
Mid term 30%

Paper 30%

Final 40%
Grading
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