FOODSCI 200 - Food Composition and Nutrition
Faculty
Science
Department
Chemical Sciences
Points:
15
Available Semesters:
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Course Components
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Description: Covers the composition and structure of food. The approach will extend the FOODSCI 100 content from lipids to proteins, carbohydrates and key minor food components. There will be a focus on the molecular structure of the major food components and how they relate to the physical, sensory and nutritional properties of foods.
Prerequisites / Restrictions
Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100 Restriction: FOODSCI 201
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