FDSCI 501 - Food Chemistry

An in-depth coverage of the chemical structures of major food components and the chemical reactions occurring during storage and processing.

Credits: (3)

Note:
Two hours lec. and three hours lab a week.
**500-599 courses can not be used in a student’s program of study.

Requisites:
Rec. Pr.: CHEM 350 and BIOCH 521.

When Offered:
Spring