BIOL202
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The Science of Food, Cooking and Eating
Biological Sciences
SC - Faculty of Science
Subject
BIOL - Biology
Description
Introduction to a scientific understanding of food and cooking using principles from a range of biological sciences, including biochemistry, molecular biology, microbiology, immunology, physiology and ecology. Topics include: building blocks of food, molecular-level understanding of recipes, biochemical reactions of cooking, microbiology of food production, physiology of sensory apparatus, food-related diseases, and industrialized food production.
Antirequisite(s): Not open for registration to Honours, Majors or Minors in the Department of Biological Sciences or to Natural Sciences program students with a Concentration in Biological Sciences, or to Environmental Science program students with a Concentration in Biological Sciences, or to Neuroscience program students.
Antirequisite(s): Not open for registration to Honours, Majors or Minors in the Department of Biological Sciences or to Natural Sciences program students with a Concentration in Biological Sciences, or to Environmental Science program students with a Concentration in Biological Sciences, or to Neuroscience program students.
Course Attributes
Fee Rate Group(Domestic) - A, Fee Rate Group(International) -A, GFC Hours (3-0)
Courses may consist of a Lecture, Lab, Tutorial, and/or Seminar. Students will be required to register in each component that is required for the course as indicated in the schedule of classes. Practicums, internships or other experiential learning modalities are typically indicated as a Lab component.
Component
LEC
Units
3
Repeat for Credit
No
Subject code
BIOL
Understanding Course Information
Please refer to Course Terminology and Description to better understand how to interpret course information such as GFC Hours, pre-requisites, course levels, etc.