NUT 1104 Food Sciences I
3 crédits
Nutrition et aliments
Faculte des sciences de la sante
Definition of the characteristics of the food groups, the composition and the variety of the foods. Methods of manufacture, preparation, cooking, preservation and qualitative assessment of foods. Studies of the physicochemical properties of food constituents (carbohydrates, lipids, proteins, fibers) as well as their interactions under different conditions.
Volet:
Cours magistral
Exigences:
Prerequisites: 4U biology, 4U chemistry or equivalents.
Terme proposées précédemment:
Automne
Été
Équivalent Français:
Organisé
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