Description
Study of the bioactive components of functional foods and natural health products, for the improvement of health and nutrition. Sources and chemistry of bioactives, mechanisms of actions, process technology, efficacy and safety. Role of research and development in industry in commercialization of new products.
Prerequisites
- Prerequisite(s): BIOC 2200 or BIOL 2200 or BIOL 2201 , and third or fourth year standing.
Conditions and arrangements
- Prerequisite(s): BIOC 2200 or BIOL 2200 or BIOL 2201 , and third or fourth year standing.
- Also offered at the graduate level, with different requirements, as FOOD 5105 , for which additional credit is precluded.
- Lectures three hours a week.
Reference text in its original language
Study of the bioactive components of functional foods and natural health products, for the improvement of health and nutrition. Sources and chemistry of bioactives, mechanisms of actions, process technology, efficacy and safety. Role of research and development in industry in commercialization of new products.
- Prerequisite(s): BIOC 2200 or BIOL 2200 or BIOL 2201 , and third or fourth year standing.
- Also offered at the graduate level, with different requirements, as FOOD 5105 , for which additional credit is precluded.
- Lectures three hours a week.
Sources and references
Dates and sources are retained to help you verify the information. Translations are provided to facilitate reading; the official source governs conditions and requirements.
Source reference : https://calendar.carleton.ca/undergrad/courses/FOOD/