Course

ENG-433: Food chemistry

Summary

Présentation des propriétés, de la fonctionnalité et des réactions spécifiques des constituants principaux des denrées alimentaires : eau, lipides, hydrates de carbone, protéines, vitamines, sels minéraux, additifs et substances toxiques.

Lectures

Instructor

Christian Richard

Teaching & PhD Courses Food chemistry ENG-433 Presentation of the properties, the functionality, and specific reactions of the important food constituents: water, proteins, carbohydrates, lipids, vitamins, minerals, additives and toxic components.

Official source

https://edu.epfl.ch/coursebook/en/food-chemistry-ENG-433

Moodle Page

http://go.epfl.ch/ENG-433

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Summary

Lectures

Instructor

Christian Richard

Official source

https://edu.epfl.ch/coursebook/en/food-chemistry-ENG-433

Moodle Page

http://go.epfl.ch/ENG-433

About this result

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