FABS 315

Food Chemistry

Lec 01 selected

An introduction to the major chemical components of foods and the chemical and biochemical reactions that can impact these components during food processing and storage. Topics include water, carbohydrates, lipids, proteins, emulsions/emulsifiers, food additives and food colourants. The relationship between the food ingredient interactions and the physicochemical properties of foods will be addressed.

Sections

Lecture

Lec 01

Mon, Wed, Fri 8:30-9:20

Mon, Wed, Fri8:30-9:20Agriculture Building 2E2582990

Syllabus

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