PUBH 2106

Exclusion(s): Unavailable to students with credit for PUBH224 An introduction to basic food chemistry, including the physical properties and chemical reactions of water, lipids, fats, oils, carbohydrates, proteins and enzymes. Primary processing of meat and poultry, dairy and egg products will be considered and techniques of food grading discussed. The use of food additives, including colour additives, will also be examined.