Subject: Food and Bioproduct Sciences
Credit units: 3
Offered: Either Term 1 or Term 2
Weekly hours: 3 Lecture hours
College: Agriculture and Bioresources
Department: Food and Bioproduct Sciences

Carbohydrates are an important component in many food products, and they play critical roles in the quality and nutritional value of foods. The course provides an advanced overview of carbohydrate structures and their relationships to the functional properties and bioavailability. The course covers current topics on carbohydrate modification, functionality, analytical methodologies, utilization and nutrition in research and industry.

Prerequisite(s): FABS 110 and CHEM 250
Note: Students with credit for FABS 498 “Special Topics in Carbohydrate Science and Technology” or FDSC 866 may not receive credit for this course.

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