FOODSCI 100 - Foundations of Food and Nutrition
Faculty
Science
Department
Chemical Sciences
Points:
15
Available Semesters:
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Course Components
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Lectures
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Description: Introduces students to the multifaceted nature of Food Science and Nutrition with a focus on the interplay between food, nutrition and health. Introduce the chemical, biological, sensory, and processing aspects of foods. Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems with a focus on lipids, water and vitamin C.
Prerequisites / Restrictions
Restriction: FOODSCI 201
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