FDSC 251 Food Chemistry 1 (3 unités)

Offered by: Sciences alimentaires et chimie agricole (Agricultural & Environmental Sciences)

Vue d'ensemble

Science des aliments : A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing.

Terms: Hiver 2018

Instructors: Ashraf A Ismail (Winter)