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

Examines the principles of enzyme applications in foods, food processing and food analysis. Lectures and laboratories will present the fundamentals of enzymes from biochemical, chemical, biological and engineering perspectives as well as their practical applications in food science.

Prerequisite(s): BMSC 200 and either FABS 212 or BMSC 210.
Note: Offered in alternate years. Students with credit for FAMS 474 will not receive credit for FABS 474.

For full details about upcoming courses, refer to the class search tool or, if you are a current student, the registration channel in PAWS.

• Class search
• Registration channel

The syllabus is a public document that provides detail about a class, such as the schedule of activities, learning outcomes, and weighting of assignments and examinations.

Once an instructor has made their syllabus publicly available on USask’s Learning Management System, it will appear below. Please note that the examples provided below do not represent a complete set of current or previous syllabus material. Rather, they are presented solely for the purpose of indicating what may be required for a given class. Unless otherwise specifically stated on the content, the copyright for all materials in each course belongs to the instructor whose name is associated with that course. The syllabus is the intellectual property of instructors or the university.

For more information, visit the Academic Courses Policy , the Syllabus page for instructors , or for students your Academic Advising office.

• Bookstore Textbook Search
• Library Reserves Search
• USask Tutoring Network