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Introduction to Food Chemistry

Description

The chemistry and biochemistry of the major components of foods (lipids, proteins, carbohydrates and water/ice) are introduced in this course. In addition, an overview of some of the reactions and changes in food components which occur during processing, handling and storage will be presented. This course may not be taken for credit by students in the Food Science Major. Note: This course may be taken individually or as a part of a certificate program.  
 

 

Overview

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  • Institution: University of Guelph
  • Level: University
  • Language: English
  • Course Code: FOOD2400
  • Delivery Method: Fully Online/Distance

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