Examines current issues in Food Science and Technology, involving a review of existing literature on functional foods, nutraceuticals, and food additives. Emphasis on regulatory issues, safety and efficacy of specific functional foods. Examines food waste or by-product management, a critical factor in recycling valuable food components.
Prerequisite(s):Foods and Nutrition 2232. Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major).
Extra Information: 3 lecture hours.
Course Weight: 0.50
Subject Code: FOODNUTR
This Course is Mentioned in the Following Calendar Pages: