FDSCI 501 - Food Chemistry

Credits: (3)

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

Note
Two hours lecture and three hours lab a week.

Requisites
Recommended prerequisite: CHEM 350 and BIOCH 521.

When Offered
Spring

UGE course
No

K-State 8
Empirical and Quantitative Reasoning
Natural and Physical Sciences