NUT 4141 Food Biophysics
3 units
Food and Nutrition
Faculty of Health Sciences
Introductory scientific concepts of how preparation affects foods’ physical properties. Study of food molecules (proteins, carbohydrates, fibre, fats, salts, etc.) and their structural, textural, functional, and sensory properties. Rheological testing (such as the testing of consistency, flow and other mechanical properties) of biomaterials and its application to food creation and innovation, as well as quality control.
Components:
Lecture
Requirements:
Prerequisite: NUT 2103 .
Previously Offered Terms:
Winter
French Equivalent:
Organized
10 responses
4.80
/ 5
Clear Expectations
10 responses
4.90
/ 5
Learned a Lot
10 responses
4.60
/ 5
Fair Assessments
10 responses