Automne 2012 – Été 2013
Food Science : The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds.
Trimestres : Automne 2012
Chargés de cours : Inteaz Alli (Automne)