This course follows on from NTDT203 Food Chemistry 1 and it focuses on food components (e.g. vitamins, minerals, antioxidants, emulsifiers, pigments, and flavors) that have a significant influence on the quality of foods. In this module, students will gain an understanding of the chemical and functional properties of food components and the changes they undergo during processing and storage. In addition, the chemical composition of several food groups (meats, fruits, vegetables, and dairy) describes the chemical reactions and changes that occur during processing and storage, as well as their effects on the quality and nutritional characteristics of these foods will be discussed.