Subject: Food and Bioproduct Sciences
Credit units: 3
Offered: Term 2 only
Weekly hours: 3 Lecture hours
College: Agriculture and Bioresources
Department: Food and Bioproduct Sciences


Provides a comprehensive overview of lipid science and technology. Topics include lipid type, sources, structure, properties and food and non-food usage; lipid metabolisms and biotechnology; as well as lipid bioproducts and industrial processing technologies.

Prerequisite(s): CHEM 112 or BMSC 200 or permission of the instructor.
Note: Offered in alternate years. Students with credit for FAMS 411 will not receive credit for FABS 411.

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