Course Description

42-311 Advanced Food Chemistry W(3-3)

Colloid and surface chemistry as applied to food systems, food rheology, food enzymes, food biotechnology. A 10 week experimental project will involve the manufacture of a food ingredient via chemical, biochemical and/or physical methods, its physicochemical characterization and the assessment of its performance as a food ingredient. (Offered in even-numbered years.)

Prerequisites: 42-310.

1996-97 Undergraduate Calendar

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