Nfs 386 h food chemistry
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NFS 386 H FOOD CHEMISTRY. Professor: Dr. Lilian U. Thompson Room 318 Fitzgerald Building 150 College St. Office Hours: 5-6 pm Wednesdays. Appointment: 416-978-3523. NFS 386 HF FOOD CHEMISTRY. Science that deals with the composition, structure and properties of foods,.

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NFS 386 H FOOD CHEMISTRY

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Nfs 386 h food chemistry

NFS 386 H FOOD CHEMISTRY

Professor: Dr. Lilian U. Thompson

Room 318

Fitzgerald Building

150 College St.

Office Hours: 5-6 pm Wednesdays

Appointment: 416-978-3523


Nfs 386 hf food chemistry

NFS 386 HF FOOD CHEMISTRY

Science that deals with the

  • composition, structure and

    properties of foods,

  • the chemical changes they undergo

  • and their sensory and human health

    (nutrition, toxicity) implications.


Nfs 386 h course outline

NFS 386 H Course Outline

  • 1. Structure, properties and reaction mechanisms

  • involving the following food components:

  • Water and ice

  • Carbohydrates- sugar, starch, dietary fiber

  • Fats and oils

  • Proteins and amino acids

  • Food pigments

  • Vitamins

Effect on sensory properties, nutritional value, toxicity

and human health


Nfs 386 hf course outline

NFS 386 HF Course Outline

  • 2. Comparative gross anatomy, microstructure, chemical

  • composition, biochemical and physico-chemical changes

  • Meat and meat products

  • Fruits and vegetables

- Biochemical and physico-chemical changes from

postharvest or postmortem to processing, storage and

utilization;

- Sensory and human health implications.


Nfs 386 h food chemistry

SIGNIFICANCE OF COURSE

  • Applicable to daily life

  • Better understanding of food quality

What’s responsible

How to retain/control

Health implications

  • Provides guidance

Food selection

Food processing


Nfs 386 h food chemistry course evaluation

NFS 386 H FOOD CHEMISTRYCourse Evaluation

First term test: 30% October 19

Second term test: 30% Nov 22

Final Exam 40% TBA

Total 100%


Nfs 386 hf references

NFS 386 HF REFERENCES

Required:

NFS 386 Lecture Aid

Purchase at U of T Bookstore

Recommended:

Fennema O. Food Chemistry

deMan J. Principles of Food Chemistry

General References:

See provided list


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