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Food Chemistry

PFT943

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PFT943 - Food Chemistry

This course introduces basic concepts and principles involved with chemistry of foods and food analysis. Topics include: food chemistry - definition and importance, water in food, water activity and shelf life of food, structure, composition, nutritive value of foods, food flavour and food colours; carbohydrates - chemical reactions, functional properties of sugars and polysaccharides in foods; lipids: classifications, and use of lips in foods, physical and chemical properties, effects of processing on functional properties and nutritive value; protein and amino acids; physical and chemical properties, distribution, amount and functions of proteins in foods, functional properties, effect of processing; losses of vitamins and minerals due to processing. (Lecture only)


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Contacts

Mary
Program As
cherry.langlois@senecacollege.ca
416491505022523