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FOOD 3001 [0.5 credit] Food Chemistry

Chemistry of the major components of foods such as proteins, lipids, carbohydrates and of the minor components such as enzymes, vitamins and various additives and their relationships to food stability and degradation.
Includes: Experiential Learning Activity
Prerequisite(s): FOOD 1001, FOOD 2001, CHEM 2204, BIOC 2200.
Lectures three hours a week and laboratory three hours a week.

Food Science

The Minor in Food Science is available to degree students registered in programs other than the Food Science B.Sc. Honours program. Note that there are several prerequisites in Chemistry, Biochemistry and Math that may also need to be satisfied.


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