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.
Repeatable for Credit: N Allowed Units: 4 Multiple Term Enrollment: N Grading Basis: Student Option
PREREQ: CHEM 214 or CHEM527.

Course Typically Offered: Fall

General Education Objectives:
Read Critically Analyze Arguments and Information Engage in Constructive Ideation Communicate Effectively in Writing Communicate Orally Work Collaboratively Across a Variety of Cultures Reason Quantitatively Reason Scientifically