XII. Course Descriptions
Degree Level Electives
Food and Nutrition Management Program
The Food and Nutrition Management program includes two elective courses which are offered at the undergraduate degree level. The descriptions for these courses are as follows:
| FOOD*2010 Principles of Food Science U [0.50] | |
|---|---|
| Principles involved in the processing, handling and storage of foods. Relationship of science and technology to food processing. | |
| Offering(s): | Offered through Distance Education format only. |
| Restriction(s): | FOOD*2150, NUTR*2150 |
| Department(s): | Dean's Office, Ontario Agricultural College |
| FOOD*2400 Introduction to Food Chemistry U [0.50] | |
|---|---|
| An introduction to the chemistry and biochemistry of the major components of foods: lipids, proteins, carbohydrates and water/ice. In addition, an overview of some of the reactions and changes in food components which occur during processing, handling and storage will be presented. This course may not be taken for credit by students in specialized honours Food Science. | |
| Offering(s): | Offered through Distance Education format only. |
| Prerequisite(s): | CHEM*1040 |
| Restriction(s): | FOOD*3100 |
| Department(s): | Dean's Office, Ontario Agricultural College |