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CUHK

UGEB2440 Chemistry of Food and Drinks

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Course Reviews on Dr. Mak Kin Wah Teaching UGEB2440 Chemistry of Food and Drinks

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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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Teaching Skills & Others
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