Overview of the food industry. Production, processing, product development, packaging, chemistry, analysis, microbiology. Elements risk assessment,...
Roles of nutrients, lipids, proteins, carbohydrates, fluids and electrolytes. Digestion, absorption, transport, energy metabolism. Disorders including...
Chemistry of the major components of foods such as proteins, lipids, carbohydrates and of the minor components such as enzymes, vitamins and various...
Techniques for analysis of food for moisture, fat, protein, ash and fibre as well as some of the minor components of food. Titrations, extractions,...
An introduction to the materials used for food packaging, including their chemical and physical characteristics. Interactions of these materials with...
Basic engineering principles applicable to a wide range of food engineering and food processing situations, illustrating the uses of engineering...
Foodborne diseases, microbial growth and survival, food spoilage, food fermentation. Techniques for detecting and quantifying microorganisms in foods....
Factors affecting quality in manufacturing and processing of foods and principles of quality control and quality assurance. Sampling plans and...
Regulation of the food industry with particular emphasis on Canadian regulations. Advertising, labelling, packaging, Food additives, supplements and...
The role of risk management in providing science-based approaches to solving food safety problem. Risk management models and practical applications in...
Metabolism of macronutrients in the human body. Detailed catabolic and anabolic reactions of carbohydrates, lipids and proteins. Regulatory control...
Animal and plant-based sources of micronutrients. Metabolism of vitamins and minerals in the human body and associated diseases throughout the life...
Students conduct an independent research study using library resources, and prepare a critical review and study proposal on a topic approved by a...
Students in Food Science and Nutrition carry out a research project under the direction of a faculty member. A written report and an oral presentation...
