Registration for Fall 2026 programs and courses is now open. Learn more about the academic programs we are delivering in Fall 2026. If you have any questions about part-time studies, please contact us.
This course introduces basic concepts and principals involved with chemistry of foods and food analysis. Topics include: food chemistry - definition and importance, water in food, water activity and shelf life of food, structure, composition, nutritive value of foods, food flavour and food colours; carbohydrates - chemical reactions, functional properties of sugars and polysaccharides in foods; lipids: classifications, and use of lips in foods, physical and chemical properties, effects of processing on functional properties and nutritive value; protein and amino acids; physical and chemical properties, distribution, amount and functions of proteins in foods, functional properties, effect of processing; losses of vitamins and minerals due to processing. (Lecture only)
Ancillary fees will be added at checkout and will vary based on the number of courses selected. For details on how the fees are calculated, please refer to ancillary fees for part-time studies.