AGRI 195 Lecture Notes - Lecture 5: Food Science, Enzyme, Nutraceutical
Document Summary
Bioresource engineering: presented by dr. mark lefsrud, the use of technology and biology to find sustainable solutions for the environment, society and economy. 1- production: create systems and machines to produce food and biomass (i. e. agriculture, aquaculture, horticulture, forestry, etc. ) 2- processing: transforms biomass into products (ex. food, fibre, fuel, chemicals) and is responsible for storage, transportation, food preservation, fermentation and industrial enzymatic reactions. 3- environment: stewardship of the environment and responsible use of natural resources for bioremediation, waste management, climate change adaption, etc. Food science: presented by saji george on behalf of mcgill"s department of food science and agricultural. Chemistry: food science involves the focusing of processing, packaging, microbiology, safety, quality, chemistry, biochemistry, and enzymology. Job opportunities include going into the food industry, government and/or free enterprise: 3-year program, 90 credits.
