|42-240 Introduction to Food Chemistry S,F(3-0)|
An introduction to the chemistry and biochemistry of the major components of foods: lipids, proteins, carbohydrates and water/ice. In addition, an overview of some of the reactions and changes in food components which occur during processing, handling and storage will be presented. This course may not be taken for credit by students in specialized honours Food Science .Offered through distance education format only.
|Prerequisites: 19-100, 19-179, 65-100.|
|1996-97 Undergraduate Calendar|
Last revised: August 28, 1996. Contact: firstname.lastname@example.org.