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Class Notes for FNH 200

Exploring Our Food

FNH 200 Lecture 13: Lesson 13. Trends in Foods for Nutrition and Health

In Lesson 1 we discussed the Canadian Food System, including the tr...

University of British Columbia
Food, Nutrition and Health
FNH 200
FNH 200 Lecture 6: Lesson 06. Thermal Preservation of Foods

Overview To understand the concepts that form the basis of thermal...

University of British Columbia
Food, Nutrition and Health
FNH 200
Lesson 10. Preservation of Food with Ionizing Energy

Overview The exposure of food to ionizing energy, more commonly kn...

University of British Columbia
Food, Nutrition and Health
FNH 200
FNH 200 Lecture 12: Lesson 12. Toxicants in Food and Foodborne Disease

Overview Foodborne disease affects a substantial portion of the Ca...

University of British Columbia
Food, Nutrition and Health
FNH 200
Lesson 02. Chemical and Physical Properties of Food

Overview In this lesson we will discuss the chemical properties o...

University of British Columbia
Food, Nutrition and Health
FNH 200
Lesson 09. Food Preservation with Biotechnology

Overview In this lesson we will consider the use of microorganisms...

University of British Columbia
Food, Nutrition and Health
FNH 200
Lesson 11. Effects of Food Processing Operations on Nutrient

In this lesson we will consider the effects of food processing on n...

University of British Columbia
Food, Nutrition and Health
FNH 200
Lesson 07. Preservation of Food by Low Temperatures

Overview In this lesson you will learn about the principles that ...

University of British Columbia
Food, Nutrition and Health
FNH 200
Lesson 05. Rationale for Food Preservation

Overview In this lesson you will learn about the chemical, enzymat...

University of British Columbia
Food, Nutrition and Health
FNH 200
Lesson 08. Dehydration as a Food Preservation Method

Overview Dehydration of foodstuffs involves the removal of water t...

University of British Columbia
Food, Nutrition and Health
FNH 200

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