ASI 505 - Food Science: Chemistry and Application

Credits: 3

Composition, structure and properties of foods. Chemical interactions affecting texture, color, flavor, and stability during processing and storage.

Note:
Two hours recitation and three hours lab a week.

Requisites:
Prerequisite: CHM 350 and CHM 351; BIOCH 521 and BIOCH 522.

Typically Offered
Spring