The technology used to prepare the dairy products will be discussed in terms of their chemistry, physics, and nutrition, in order to understand how these products are produced, processed and consumed. Through this course, we will understand how each component of milk affects the production, processing, distribution, nutritional value, and consumer acceptance (flavour, texture, aroma, etc.). Weekly hours: 3 Lecture hoursPrerequisite(s): BMSC 200 and FABS 110 (formerly FABS 210) or permission of the instructor. Note: Offered in alternate years.
The technology used to prepare the dairy products will be discussed in terms of their chemistry, physics, and nutrition, in order to understand how these products are produced, processed and consumed. Through this course, we will understand how each component of milk affects the production, processing, distribution, nutritional value, and consumer acceptance (flavour, texture, aroma, etc.). Weekly hours: 3 Lecture hoursPrerequisite(s): BMSC 200 and FABS 110 (formerly FABS 210) or permission of the instructor. Note: Offered in alternate years.
