Science des aliments : 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 2015
Chargés de cours : Simpson, Benjamin K (Fall)
3 lectures and one 3-hour lab
Prerequisite: FDSC 251