Teaching

Current and Recent Courses

3402 Food Chemistry examines the following topics: water structure and the role of water in chemical reactions and mechanical properties of foods; chemistry and physical properties of carbohydrates, proteins and lipids; food dispersions; pigments and natural colorants; food flavour; enzyme properties and applications; vitamins and minerals; chemistry of enzymic and non-enzymic browning; characteristics of: muscle tissue, milk, eggs, bread and edible plant tissue; food additives; and, chemical changes in foods during processing.

4200 Bioenergetics and Biological Oxidation examines topics such as: respiration and electron transport; the functional organization of energy transducing membranes; the structure and function of flavoenzymes, cytochromes, iron-sulfur proteins and quinones; enzyme reduction of oxygen; and, free radicals in biological systems.

4211 Biochemical Research Techniques II is designed to familiarize students with methods used for the study of cellular and subcellular metabolism. This course may include a research project.