Automne 2012 – Été 2013
Food Science : A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing.
Trimestres : Automne 2012
Chargés de cours : Benjamin K Simpson (Automne)