Description
Chemistry of the major components of foods such as proteins, lipids, carbohydrates and of the minor components such as enzymes, vitamins and various additives and their relationships to food stability and degradation.
Prerequisites
- Prerequisite(s): FOOD 1001 , FOOD 2001 , CHEM 2204 , BIOC 2200 .
Conditions and arrangements
- Prerequisite(s): FOOD 1001 , FOOD 2001 , CHEM 2204 , BIOC 2200 .
- Lectures three hours a week and laboratory three hours a week.
Reference text in its original language
Chemistry of the major components of foods such as proteins, lipids, carbohydrates and of the minor components such as enzymes, vitamins and various additives and their relationships to food stability and degradation.
- Prerequisite(s): FOOD 1001 , FOOD 2001 , CHEM 2204 , BIOC 2200 .
- Lectures three hours a week and laboratory 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/