Automne 2013 – Été 2014
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 2013
Chargés de cours : Benjamin K Simpson (Automne)