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

The technology used to prepare the dairy products will be discussed in terms of their chemistry, physics, and nutrition, in order to understand how these products are produced, processed and consumed. Through this course, we will understand how each components of milk affects the production, processing, distribution, nutritional value, and consumer acceptance (flavour, texture, aroma, etc.).

Prerequisite(s): BMSC 200 and FABS 110 (formerly FABS 210) or permission of the instructor.
Note: Offered in alternate years.

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