NUT 4141 Food Biophysics
3 crédits
Nutrition et aliments
Faculte des sciences de la sante
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.
Volet:
Cours magistral
Exigences:
Prerequisite: NUT 2103 .
Terme proposées précédemment:
Hiver
Équivalent Français: