McGill.ca / Overview / All Courses
important

Note: McGill’s new Course Catalogue will replace the eCalendar. The Course Catalogue is expected to go live the week of April 22nd. When the new site is published, "mcgill.ca/study" will be redirected to the new Course Catalogue website.

Course information on this site is not reflective of offerings for the 2025–2026 academic year. Some irregularities may occur as we move operations to the incoming Course Catalogue.

FDSC 200 Introduction to Food Science (3 credits)

Offered by: Food Science&Agr.Chemistry (Agricultural & Environmental Sciences)

Overview

Food Science : This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science.

Terms: Fall 2024

Instructors: Lu, Xiaonan (Fall)

  • Fall

  • 3 lectures

Back to top