Food regulation; the chemistry, bioavailability and biological action of non-nutritive components of food; their use in the potential prevention of disease; the impacts of food processing techniques on bioactive compounds in foods. Product development and marketing of new food products. -- Course Website
Prerequisites: <br/> 2828 (v.3)<br/> Principles of Biochemistry 281<br/> <br/> or any previous version<br/> <br/> <br/><br/> <br/> OR<br/><br/> <br/> <br/> 313230 (v.1)<br/> Principles of Biochemistry 283<br/> <br/> or any previous version<br/> <br/> <br/><br/
