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FDSC 305 Food Chemistry 2 (3 unit茅s)

Offered by: 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.

Terms: Automne 2022

Instructors: Simpson, Benjamin K (Fall)

  • Fall

  • 3 lectures and one 3-hour lab

  • Prerequisite: FDSC 251

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