Course Description

42-310 Food Chemistry F(3-3)

Chemistry of the major constituents of foods. Water, lipids, carbohydrates, proteins, as well as pigments, flavours and flavour enhancers, food additives. Composition and structure of food materials. Chemical reactions involved in food processing, storage and handling.

Prerequisites: 19-258.

1996-97 Undergraduate Calendar

Last revised: August 28, 1996. Contact: ccrenna@registrar.uoguelph.ca.