FOOD 3330

Ingredient Technology for Food Design

3 cr · Undergraduate

Chemical and functional properties of ingredients and their application in designed foods: low fat, low calorie, high fibre, high energy and innovative food products. Also offered as HNSC 3330 . May not be held with HNSC 3330 .

Prerequisites & course information

PR/CR: A minimum grade of C is required unless otherwise indicated. Prerequisites: [one of CHEM 2700 , MBIO 2700 , CHEM 2701 , MBIO 2701 , CHEM 2730 , MBIO 2730 , the former CHEM 2360, the former CHEM 2361, the former MBIO 2360, the former MBIO 2361, the former CHEM 2770, the former MBIO 2770] and [ FOOD 2500 or the former HNSC 2150]. Pre- or corequisite: CHEM 2720 ( CHEM 2721 ) or CHEM 2740 . Equiv To: HNSC 3330

Sources

Course catalogue ↗2026-2027