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Apr 24, 2024
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2017-2018 Undergraduate Catalog [ARCHIVED CATALOG]
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ANFS 428 - Food Chemistry (4cr.)Credit(s): 4
FOOD CHEMISTRY
Component: Lecture
Composition of food materials, reaction mechanisms leading to deterioration; and interaction of food components to form desirable and undesirable products, pigments, characterization of food polymers. Effect of physical and chemical factors on the structure and functionality of food.
Allowed Units: 4 Grading Basis: Student Option
PREREQ: CHEM 214 or CHEM527.
Course Typically Offered: Fall
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