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Food and Food Safety BPK 111 (3)
This course includes basic information on food, the safety of the food supply and current issues around the production, storage and distribution of food. Students will gain an understanding of basic food components, the physical foundations of food science, and the elements of food processing and preservation. Food-borne disease, biotechnology, irradiation of food, contaminants and additives in food, Canadian food labelling and advertising regulations, and food consumption trends will be examined. Nutritional biochemistry concepts will be interfaced with practical questions of food choice and eating practices. Recommended: grade 11 chemistry. Students with credit for KIN 111 may not take this course for further credit.
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