141.395 Food Chemistry (15 credits)

A practical approach to the physical, chemical, biochemical and functional properties of major and minor food constituents (water, proteins, carbohydrates, lipids, vitamins, minerals, pigments, flavours, toxins) and food groups (dairy, meat, eggs and plants). Chemical and biochemical reactions causing deterioration in foods and some methods of control. A laboratory course.

Requirements

• Prerequisite(s): ((122.221 or 122.222) and 123.220) or (123.172, 123.271 and 123.201)
  General Prerequisite: At least 45 credits from 200 level.
• Restriction(s): 141.391, 151.231

Offerings

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