FDSC 815

An advanced Food Science course that focuses on 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 colourants. The relationship between the food ingredient interactions and the physicochemical properties of foods will be addressed. Research papers on food chemistry from peer-reviewed journals are also critically reviewed and discussed.