FDSC 251 Food Chemistry 1

3 credits · Food Science&Agr.Chemistry · Faculty of Agric Environ Sci · Offered: Winter

A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing.

Prerequisites

FDSC 211 or LSCI 211

Prerequisite courses: LSCI 211

Courses that need FDSC 251

FDSC 300
FDSC 305
FDSC 319
FDSC 330

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