FOOD 3040

This course covers the fundamental principles of the chemistry of foods, as a continuation of FOOD*3030. This course will discuss topics related to the chemistry (physical, organic and analytical) and physics of emulsions and emulsifiers, pigments, flavours and flavour perception, enzymes and processing additives. [Restriction(s): Registration is limited to students registered in the BSCH.FOOD or FOOD:C majors.][Department(s): Department of Food Science]