Biophysical Chemistry of Food
McGill University · QC · FDSC520
Biophysical Chemistry of Food is a subject at McGill University, QC in FDSC. It covers topics like biochemistry, chemical-sciences, food-science, physical-chemistry. It is part of 4 degrees. The information below is compiled from public course material — approximate, not official.
McGill University
FDSC520
3.00
FDSC
Topics covered
Degrees that include Biophysical Chemistry of Food
- Food Science and Agricultural Chemistry (Non-Thesis) (M.Sc.) (45 credits)
- Food Science (Certificate) (30 credits)
- Food Science - Food Chemistry Option (B.Sc.(F.Sc.)) (90 credits)
- Nutrition Major - Food Function and Safety (B.Sc.(Nutr.Sc.)) (90 credits)
Frequently asked questions
What is Biophysical Chemistry of Food about?
Biophysical Chemistry of Food covers topics like biochemistry, chemical-sciences, food-science, physical-chemistry.
Which degrees include Biophysical Chemistry of Food?
Biophysical Chemistry of Food is part of 4 degrees, including Food Science and Agricultural Chemistry (Non-Thesis) (M.Sc.) (45 credits), Food Science (Certificate) (30 credits), Food Science - Food Chemistry Option (B.Sc.(F.Sc.)) (90 credits), Nutrition Major - Food Function and Safety (B.Sc.(Nutr.Sc.)) (90 credits).
How many credit points is Biophysical Chemistry of Food?
Biophysical Chemistry of Food at McGill University is typically around 3.00 credit points. Approximate — confirm with the university.
Where is Biophysical Chemistry of Food taught?
Biophysical Chemistry of Food is taught at McGill University, QC.
Studying Biophysical Chemistry of Food?
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Sources: McGill University public course catalogue. Information is compiled and summarised — not copied verbatim — and is approximate; always confirm with the original source.
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