Note: This is the 2024–2025 eCalendar. Current program and course information is now found in the McGill Course Catalogue at https://coursecatalogue.mcgill.ca/.
Vue d'ensemble
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.
Terms: Hiver 2025
Instructors: Simpson, Benjamin K (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 251 or permission of instructor
