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The BSc (Nutr Sc) Nutrition Major is a 90-credit undergraduate degree.
It does not lead to professional licensure as a Dietitian/Nutritionist.
Offered by: Animal Science Food Science: This course enables one to gain an appreciation of the scope of food science as a discipline.
Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science. Chemistry Food Science: A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids.
However, it is excellent preparation for many careers including medical school, veterinary school and other professional schools, for graduate school, or for work in the food, pharma or other industry, government or NGO, or global health organizations.
This concentration covers many aspects of human nutrition and the impact of food on health.
The relationship of these components to food stability in terms of degradative reactions and processing. Chemistry Life Sciences: The course integrates classical, molecular and population genetics of animals, plants, bacteria and viruses.