is an introduction to the chemistry and structure-function relationships of carbohydrates, lipids and proteins. It will examine the basic metabolism of carbohydrates and fats, with emphasis on the biochemical fluctuations that occur in human health and disease, and will include a brief introduction to molecular genetics. Prospective fast-track program students should consult with the School of Nursing concerning admission to this course.

enables one to gain an understanding of the scope of Food Science as a discipline. Topics include introductions to chemistry, processing, analysis, microbiology, packaging, product development, sensory evaluation and quality control as they are related to Food Science.

introduces the concepts of the composition of foods, and how the processing of food affects sensory appeal, shelf life and nutrient composition. Common food and water-borne illnesses (risks and prevention) are covered in the course content. Students will also be introduced to food biotechnologies, including genetically modified organisms, nutriceuticals and the development of functional foods.

is an introduction to the science of food and food preparation. Topics covered include fats and oils, simple and complex carbohydrates, fruits and vegetables, cereals and starches. Laboratory work applies scientific principles and theories to practical problems in food preparation.

is an introduction to the science of food and food preparation. Topics covered include proteins - dairy products, eggs, meats and fish, legumes, gelatin and flour proteins, batters and doughs, meal management and menu planning. Laboratory work applies scientific principles and theories to practical problems of food preparation.

will cover the heritability of simple traits from phenotype to genotype; the discovery of DNA as the molecule of heredity; the structure and function of DNA; the elucidation of the genetic code; and the manipulation of DNA for recombinant DNA technology and biotechnology.

is an introduction to the major organic substances of living organisms, proteins, carbohydrates and lipids: their structure, analysis and biochemical function. Other topics will include: enzymes; the biochemistry of membranes, including the plasma membrane and specialized intracellular membranes; and the biochemistry of selected differentiated cells.

gives an overview of human nutrition with an emphasis on topics of current interest. Students will gain an understanding of nutrition in the context of health maintenance across the life span. Topics covered will include nutrition during pregnancy, nutrition for infants, Canadian Recommended Nutrient Intakes / Dietary Reference Intakes, weight loss and weight gain, nutriceuticals and ergogenic aids.

- inactive course.

is an introduction to the basic principles of microbiology with an emphasis on the study of microorganisms that are found in foods. The role of microbes in food and food spoilage, and the role of food-borne pathogens in human illness and disease will each be discussed. Nutritional aspects of food-borne microorganisms will also be studied.

examines topics such as: types of intermolecular forces in biomolecules; the folding of biomolecules and the role of water; pH, buffers, and ionisation of biomolecules; thermodynamics: equilibria, coupled reactions, transport across membranes and redox reactions; and ligand binding. Other topics will include: size and shape of biomolecules; isotopes in biochemistry; and, spectroscopy of biomolecules.

examines the catabolism of carbohydrates, lipids and amino acids. Other topics will be: mitochondria, chloroplasts and ATP synthesis; biosynthesis of carbohydrates and lipids; metabolic specialization of differentiated cells and tissues; and, integration of metabolism.

examines the structure, function and biochemistry of DNA and RNA and the biochemical processes in the flow of information from the gene to protein. These will include: DNA replication, recombination and repair processes; transcription of RNA and RNA splicing; and protein synthesis. The regulation of gene expression will also be covered at an introductory level. The course will also include an introduction to cloning methodology.

focuses on the molecular biochemistry of intracellular regulation, including advances in topics such as signal transduction, apoptosis and cancer. Other topics will include protein processing and sorting, cyclins, G-protein structure, function and regulation, cell adhesion molecules and the structure of the extracellular matrix.

covers the properties of nerve and muscle cells, the special senses, blood and body fluids, and the nervous, cardiovascular, digestive, immune, respiratory, urinary, endocrine and reproductive systems. Integration of the body's systems in maintaining homeostasis is emphasized. Priority for entry into this course is given to Biochemistry, Nutrition, Dietetics, and other students who are interested in experimental science.

studies the nutrients essential to human health and well-being with emphasis on carbohydrates, proteins and lipids, - chemistry, dietary source, dietary requirements, metabolism, and physiological importance.

studies the vitamins, minerals and trace elements essential to human health and well-being - chemistry, dietary source, dietary requirements, physiological role, and deficiency syndromes.

examines nutritional assessment, nutrition education, and the role of community agencies and individuals in the dissemination of nutritional information. Survey methods and results will be discussed.

examines the following topics: water structure and the role of water in chemical reactions and mechanical properties of foods; chemistry and physical properties of carbohydrates, proteins and lipids; food dispersions; pigments and natural colorants; food flavour; enzyme properties and applications; vitamins and minerals; chemistry of enzymic and non-enzymic browning; characteristics of: muscle tissue, milk, eggs, bread and edible plant tissue; food additives; and, chemical changes in foods during processing.

examines metabolic regulation at the cellular and multicellular level. Topics will include: control theory; hormones: their biosynthesis and mechanism of action; signal transduction; and, endocrine coordination of metabolic processes. Principles will be illustrated by the use of case studies from the medical and veterinary literature.

will review the history of protein research and the general properties of proteins and include other topics such as: strategy and methods for purification; chemical structure, properties, modification and determination of the protein amino acids; sequencing strategy, chain cleavage methods and end group analysis; folding of the protein main chain and techniques to determine structure; and, the relationship between structure and function: protein filaments, motors and regulators. It will also cover disease-related proteins and other examples from the current literature.

is a seminar course in which faculty and students will discuss topics of current interest in the biochemical literature. Students will be responsible for reading and critically assessing recent literature.

is a detailed and up-to-date treatment of the mechanisms of genetic regulation found in bacterial cells. The course will develop topics based on the evidence of bacterial genetics and modern molecular biological experiments. Topics may include: theory of mutations, RNA transcription, positive and negative regulation of transcription; regulation of protein synthesis; control of DNA replication; bacterial operons and regulons; developmental molecular biology in bacterial systems; and evolution and molecular biology of organelles.

details the cellular and molecular aspects of eukaryotic gene regulation and development. Topics to be covered will include the DNA content and organization of eukaryotes, mechanisms controlling the expression of eukaryotic genetic information at the transcriptional and post-transcriptional levels, and the methodologies used to define these mechanisms. Detailed consideration will be given to the cell-surface events which regulate nuclear gene expression and cell lineage specification. Developmental mechanisms operating in a number of model systems will be discussed.

is taught and administered by the School of Pharmacy. The course is an introduction to the molecular and cellular basis of immunity and hypersensitivity, and will include a discussion of the manipulation of the immune system in the management and treatment of disease.

examines topics such as: respiration and electron transport; the functional organization of energy transducing membranes; the structure and function of flavoenzymes, cytochromes, iron-sulfur proteins and quinones; enzyme reduction of oxygen; and, free radicals in biological systems.

examines the structure of model and biological membranes, the molecular interactions between membrane components and the effects of these interactions on the biophysical and functional properties of membranes. Other topics will include the structure-function of specialized membranous systems, such as lipoprotein, lung surfactant, and lipid rafts; membrane lipid composition in biochemical adaptation and function; and the role of membrane proteins in intracellular trafficking, receptor function, enzymatic activity and membrane-related diseases.

is designed to familiarize students with methods used for the study of structural and molecular biology.

is designed to familiarize students with methods used for the study of cellular and subcellular metabolism. This course may include a research project.

deals with the general principles of pharmacology (dose-response relationship, drug-receptor interaction, absorption, distribution, metabolism, excretion of drugs), and drugs that affect neuromuscular and autonomic neurotransmissin, the cardiovascular, gastrointestinal, and central nervous systems, and autacoids/prostanoids.

will be given for senior undergraduates, and will cover a range of topics in specialized fields in Biochemistry. They may be taught by visiting specialists when available.

will be given for senior undergraduates, and will cover a range of topics in specialized fields in Nutrition. They may be taught by visiting specialists when available.

is a course in which current controversies and trends in human nutrition are presented and discussed using the scientific literature.

is a course which addresses the scientific basis for nutritional intervention in chronic human disease.

- inactive course.

is a seminar course in which faculty and students will discuss concepts and methods used in the study of nutrition. Students will be responsible for reading and critically assessing recent literature.

is a two-semester linked course based on independent study of a problem in Biochemistry. The subject of study will be decided in consultation with Faculty advisors and must be approved in advance by the Department, or both Departments in the case of a Joint Honours degree. This dissertation is obligatory for Honours students in Biochemistry. The dissertation will be submitted as a formal written report accompanied by appropriate illustration before the end of the tenth week of the second semester. Before the end of his/her final semester the student will give an oral presentation of his/her research.

is a 3 credit hour dissertation for Honours students in Dietetics and Nutrition. The dissertation will be based on independent study of a problem in Dietetics or Nutrition. The subject of study will be decided in consultation with Faculty advisors and must be approved in advance by the Department. The dissertation will be submitted as a formal written report accompanied by appropriate illustrations before the end of the semester.