Science des aliments : The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products.
Trimestres : Hiver 2016
Chargés de cours : Simpson, Benjamin K (Winter)
3 lectures and one 3-hour lab
Prerequisite: FDSC 251 or permission of instructor