An overview of the properties and common reactions of selected functional groups and biomolecules, including carbohydrates, proteins, and lipids. Emphasis will be placed on the importance and application of organic chemistry in the food sciences.
Extra Information: 3 lecture hours, 1.5 laboratory hours (3 hours every other week).
Enrollment limited to students registered in Foods & Nutrition, Brescia University College, or by special permission of the Department of Chemistry.
Course Weight: 0.50
Subject Code: CHEM
This Course is Mentioned in the Following Calendar Pages: