FOOD 3060

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, flavors and flavor perception, enzymes and processing additives. This course is the same as FOOD*3040, without the laboratory component. [Restriction(s): FOOD*3040. Not available to students registered in BSC.FOOD or FOOD:C majors.][Department(s): Department of Food Science]