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, emulsions/emulsifiers, food additives and food colourants. The relationship between the food ingredient interactions and the physicochemical properties of foods will be addressed. Weekly hours: 3 Lecture hoursPrerequisite(s): FABS 110.3 and BMSC 200.3 or PLSC 317.3, or permission of the instructor. CHEM 250.3 is strongly recommended. Note: Offered in alternate years. Students with credit for FAMS 415 will not receive credit for FABS 315.
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, emulsions/emulsifiers, food additives and food colourants. The relationship between the food ingredient interactions and the physicochemical properties of foods will be addressed. Weekly hours: 3 Lecture hoursPrerequisite(s): FABS 110.3 and BMSC 200.3 or PLSC 317.3, or permission of the instructor. CHEM 250.3 is strongly recommended. Note: Offered in alternate years. Students with credit for FAMS 415 will not receive credit for FABS 315.
