Food Science (FOOD)
Department of Chemistry
Faculty of Science
FOOD 3001 [0.5 credit]
Food Chemistry
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.Pre-requisites: FOOD 2001, CHEM 2203, BIOC 2200, BIOL 2303.
Lectures three hours a week, laboratory three hours a week.
Summer session: some of the courses listed in this Calendar are offered during the summer. Hours and scheduling for summer session courses will differ significantly from those reported in the fall/winter Calendar. To determine the scheduling and hours for summer session classes, consult the class schedule at central.carleton.ca
Not all courses listed are offered in a given year. For an up-to-date statement of course offerings for the current session and to determine the term of offering, consult the class schedule at central.carleton.ca
