Subject: Food and Bioproduct Sciences
Credit units: 3
Offered: Term 1 only
Weekly hours: 3 Lecture hours and 4 Practicum/Lab hours
College: Agriculture and Bioresources
Department: Food and Bioproduct Sciences

An introduction to the major chemical components of foods and the chemical and biochemical reactions that can impact these components during food processing and storage. Topics include water, carbohydrates, lipids, proteins, pigments (natural and synthetic), and emulsions/emulsifiers. The laboratory section consists of eleven or twelve practical sessions that support the theoretical information presented in lectures.

Prerequisite(s): BMSC 200
Note: Offered annually. Students with credit for FAMS 415 will not receive credit for FABS 315.

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