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Overview

Food Science : The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food.

Terms: Winter 2016

Instructors: Yaylayan, Varoujan (Winter)

• Winter

• 3 lectures

• Prerequisite: FDSC 305 or permission of instructor

• Restriction: Not open to students who have taken FDSC 410