Food Science : 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: Winter 2011
Instructors: Frederik R Van de Voort (Winter)
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 211 or LSCI 211