Automne 2013 – Été 2014
Food Science : This course will cover recent advances in the application of spectroscopic techniques, including infrared, Raman, near-infrared, circular dichroism, and fluorescence spectroscopy, to the study of biomolecules of relevance to food. Particular emphasis will be placed on the molecular basis of structure-function and structure-functionality relationships.
Trimestres : Automne 2013
Chargés de cours : Ashraf A Ismail (Automne)