NU FS 373

Food Chemistry

3 units

Winter 2023

Readings

Fennema’s Food Chemistry, (5th edition) [A standard Food Science textbook] )
recommended
Damodaran, S., & Parkin, K. L. (2017). Fennema’s food chemistry (Fifth edition.). CRC Press. https://app-knovel-com.login.ezproxy.library.ualberta.ca/hotlink/toc/id:kpFFCE001G/fennemas-food- chemistry?kpromoter=marc ↗
recommended
The Chemistry of Food [Highly comprehensive recommended for reference] Jan Velisek. The Chemistry of Food, John Wiley & Sons, Incorporated, 2014. https://eds-p-ebscohost-com.login.ezproxy.library.ualberta.ca/eds/detail/detail?vid=1&sid=4196052d- 283e-4446-aa12- 7bceb8c50ba6%40redis&bdata=JnNpdGU9ZWRzLWxpdmUmc2NvcGU9c2l0ZQ%3d%3d#:~:text=Universi ty%20of%20Alberta%20Access ↗
recommended
Food Chemistry [An older but very comprehensive text] Belitz H-D, Grosch W, Schieberle P. Food Chemistry. 4th rev. and extended ed. Springer-Verlag; 2009. https://eds-p-ebscohost-com.login.ezproxy.library.ualberta.ca/eds/detail/detail?vid=3&sid=4196052d- 283e-4446-aa12- 7bceb8c50ba6%40redis&bdata=JnNpdGU9ZWRzLWxpdmUmc2NvcGU9c2l0ZQ%3d%3d#:~:text=Universi ty%20of%20Alberta%20Access ↗
recommended
Coultate, T. P., & Blumenthal, H. (2016). Food : the chemistry of its components (Sixth edition.). Royal Society of Chemistry. https://app-knovel-com.login.ezproxy.library.ualberta.ca/hotlink/toc/id:kpFTCCE018/food-the- chemistry?kpromoter=marc ↗
recommended
Nielsen, S. S. (2017). Food analysis (Fifth edition.). Springer. http://link.springer.com.login.ezproxy.library.ualberta.ca/10.1007/978-3-319-45776-5 ↗
recommended
ISBN 9783319457765

Winter 2022

Readings

Fennema’s Food Chemistry, (5th edition) [A standard Food Science textbook] )
recommended
Damodaran, S., & Parkin, K. L. (2017). Fennema’s food chemistry (Fifth edition.). CRC Press. https://app-knovel-com.login.ezproxy.library.ualberta.ca/hotlink/toc/id:kpFFCE001G/fennemas-food- chemistry?kpromoter=marc ↗
recommended
The Chemistry of Food [Highly comprehensive recommended for reference] Jan Velisek. The Chemistry of Food, John Wiley & Sons, Incorporated, 2014. https://eds-p-ebscohost-com.login.ezproxy.library.ualberta.ca/eds/detail/detail?vid=1&sid=4196052d- 283e-4446-aa12- 7bceb8c50ba6%40redis&bdata=JnNpdGU9ZWRzLWxpdmUmc2NvcGU9c2l0ZQ%3d%3d#:~:text=Universi ty%20of%20Alberta%20Access ↗
recommended
Food Chemistry [An older but very comprehensive text] Belitz H-D, Grosch W, Schieberle P. Food Chemistry. 4th rev. and extended ed. Springer-Verlag; 2009. https://eds-p-ebscohost-com.login.ezproxy.library.ualberta.ca/eds/detail/detail?vid=3&sid=4196052d- 283e-4446-aa12- 7bceb8c50ba6%40redis&bdata=JnNpdGU9ZWRzLWxpdmUmc2NvcGU9c2l0ZQ%3d%3d#:~:text=Universi ty%20of%20Alberta%20Access ↗
recommended
Coultate, T. P., & Blumenthal, H. (2016). Food : the chemistry of its components (Sixth edition.). Royal Society of Chemistry. https://app-knovel-com.login.ezproxy.library.ualberta.ca/hotlink/toc/id:kpFTCCE018/food-the- chemistry?kpromoter=marc ↗
recommended
Nielsen, S. S. (2017). Food analysis (Fifth edition.). Springer. http://link.springer.com.login.ezproxy.library.ualberta.ca/10.1007/978-3-319-45776-5 ↗
recommended
ISBN 9783319457765

Sources

Course catalogue ↗2026–2027
2022-Winter-NU-FS-372-LECTURE-B1 ↗2022
2022-Winter-NU-FS-373-LECTURE-B1 ↗2022
2023-Winter-NU-FS-372-LECTURE-B1 ↗2023
2023-Winter-NU-FS-373-LECTURE-B1 ↗2023
2015-Winter-NU-FS-373-LECTURE-B1 ↗2015
2017-Winter-NU-FS-373-LECTURE-B1 ↗2017
2018-Winter-NU-FS-373-LECTURE-B1 ↗2018
2019-Winter-NU-FS-373-LECTURE-B1 ↗2019
2020-Winter-NU-FS-373-LECTURE-B1 ↗2020
2021-Winter-NU-FS-373-LECTURE-B1 ↗2021
Partial automated extraction.
Partial automated extraction.