ANFS 628 - Food Chemistry

Credit(s): 4

FOOD CHEMISTRY
Component: Lecture
Composition of food materials, reaction mechanisms leading to deterioration; 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

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