Teaching
FOOD 2002 - Food Processing
Principles of major techniques used in food processing and preservation. Processing of specific food groups including cereals, oilseeds, dairy, beverages and frozen foods. Effects of processing on physico-chemical, rheological, and sensory characteristics. Role of research and development in food industry.
Lectures three hours a week.
FOOD 3004 - Food Engineering
FOOD 3002 - Food Analysis
Techniques for analysis of food for moisture, fat, protein, ash and fibre as well as some of the minor components of food. Titrations, extractions, colorimetry, spectroscopy, immunoassays techniques for characteristics of food components. Chromatography techniques including HPLC, GC, LC-MS and GC-MS techniques for separation and characterization of food compounds.
Pre-requisites: FOOD 3001.
Lectures three hours a week, laboratory three hours a week.
FOOD 4203/5105 ─Functional Foods and Natural Health Products
Study of the scientific basis for bioactive components of functional foods and natural health products/NHP, their sources, chemistry, process technology, efficacy, safety and regulation. The relationship between chemical structure and functionality are discussed. The interactions between different compounds in food are covered. Prerequisite(s): FOOD 3001.
Lectures three hours a week.
FOOD 4908 – Food Science Research Project
Students in Food Science and Nutrition carry out a research project under the direction of a faculty member. A written report and an oral presentation of the work are required before a grade can be assigned. Laboratory and associated work equivalent to at least eight hours per week for two terms.
Prerequisites: fourth year standing in the Food Science and Nutrition program.