This course will introduce students in the B.Sc.(Agr.) program to the chemistry and microbiology of food and post-production food handling and processing. It will also introduce students to the role of food components in human nutrition and the interactions between diets and health. Food product development will integrate these two disciplines. Lectures will be taken simultaneously with students in FOOD*2150/NUTR*2150. Lectures will be supplemented with a series of laboratory assignments.
