nutr 2150 lecture 1

nutr 2150 lecture 1 - An interdisciplinary course that...

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9/8/10 1 An interdisciplinary course that provides an introduction to Food and Nutritional Sciences from both historical and modern perspectives. Major themes are the nutritional and functional properties of food components, as well as nutrient assimilation, food preservation, food safety and the interactions between food processing, our diets and our overall health.
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9/8/10 2 • Go to www.health.gc.ca –Select subject “Food and Nutrition” • Go to www.usda.gov –Select subject “Food and Nutrition” • Walk around the grocery store with your eyes open to food and nutritional sciences! • Watch/read the news! The applications of chemistry, physics, biology and microbiology, engineering, and nutrition to the preservation, processing, and development of food and food products. Food Science Microbiology Engineering Biology Physics Chemistry Nutrition
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9/8/10 3 Food Chemistry and analysis Raw foods, processed foods: components and reactions Composition of foods Food Microbiology
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This note was uploaded on 12/12/2011 for the course NUTR 2150 taught by Professor Staff during the Fall '10 term at University of Guelph.

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nutr 2150 lecture 1 - An interdisciplinary course that...

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