FDSC 305 Food Chemistry 2 (3 unités)

Offert par : Sciences alimentaires et chimie agricole (Agricultural & Environmental Sciences)

Vue d'ensemble

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)

  • Fall

  • 3 lectures and one 3-hour lab

  • Prerequisite: FDSC 251