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

Description

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.

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