Food Chemistry (FABS 315.3)

Recent/Current Offerings

Syllabus / Public content Section Term Instructor
FABS 315 01 September 2016 Yuanlong Cao , Nicholas Low (primary instructor)

Description

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, pigments (natural and synthetic), and emulsions/emulsifiers. The laboratory section consists of eleven or twelve practical sessions that support the theoretical information presented in lectures.

Prerequisite(s)

BMSC 200

Note

Offered annually (based on student enrolment). Students with credit for FAMS 415 will not receive credit for FABS 315.

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