№ lp_1_24066
University course syllabus outlining objectives, learning outcomes, instructional format, readings, and a detailed lecture and tutorial schedule for an undergraduate food chemistry course.
Course code: FNH 301
Course title: Food Chemistry I
Credits: 3
Weekly hours: 3-0-1 (lecture-lab-tutorial)
Academic term: Winter Term 1
Academic period: September–December 2023
Institution: The University of British Columbia
Faculty: Faculty of Land and Food Systems
Program: Food Science; Food, Nutrition and Health
Instructor: David D. Kitts
Instructor rank: Professor
Teaching assistants: Xiwen Wang
Course location: Earth and Ocean Sciences 135; online
Course format: In-person lectures and tutorials
Prerequisites: CHEM 201 or CHEM 205 and CHEM 203 or CHEM 233
Primary subject area: Food chemistry
Related disciplines: Toxicology; Food processing; Food safety
Target audience: Undergraduate students in food-related programs
Syllabus version date: September 2023
Reference textbook: Food Chemistry by O.R. Fennema
Source type: University course syllabus
Price: 8 / 10 USD
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