Courses in chemistry and food science, from first-year chemistry of food and health to graduate seminars.
CHEM 1003: Chemistry of Food, Drugs and Health
CHEM 1003 in the undergraduate calendar
FOOD 3006: Upcycling and Sustainable Food Systems
FOOD 3006 in the undergraduate calendar
CHEM 5810 / FOOD 5810 (0.5 credit)
Principles and practice of oral scientific communication for scientific and non-scientific audiences. Students present short seminars for a general audience, in the style of the Three Minute Thesis (3MT) or a TED talk, as well as a research seminar for a scientific audience.
FOOD 4203 / FOOD 5105: Functional Foods and Natural Health Products
A study of the bioactive components of functional foods and natural health products for sustainable health and nutrition. The course covers where bioactives come from, their chemistry and mechanisms of action, process technology, efficacy and safety. It also looks at the role of industry research and development in food system sustainability, in commercializing new products and in social practices. Lectures are given by the instructor and through student presentations.
FOOD 4203 in the undergraduate calendar
Honours research projects
Fourth-year students can complete a two-term research project in the lab through FOOD 4908 (Food Science Research Project) or an equivalent honours project in their program. Recent projects have covered liposomes, hemp meal upcycling, emulsions and foods for dysphagia. See Join the lab.
Previously taught
FOOD 2002 (Food Processing), FOOD 3002 (Food Analysis) and FOOD 3004 (Food Engineering).