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Food Chemistry: From Crop to Consumption

Course Code NAT-322
Lecture hours per week
Lab hours per week
Course Availability: Open

This course provides learners with a comprehensive understanding of food chemistry from growth through post-harvest consumption. Learners will analyze how chemical structures and components of food interact and impact a consumer’s nutrition, health and well-being. Cultural influences are examined with emphasis on nutrition and consumption habits of the world. Political issues such as additives and preservatives and their relevance in nutrition, food safety and product quality are critically analyzed and compared cross-culturally. Learners will also examine the social and economic issues surrounding food with emphasis on nutrition and crop diversity.