ANFS 428 - Food Chemistry

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

Course Typically Offered: Fall

General Education Objectives:
GE1A: Read Critically GE1B: Analyze Arguments and Information GE1C: Engage in Constructive Ideation GE2A: Communicate Effectively in Writing GE2B: Communicate Orally GE3A: Work Collaboratively Across Cultures GE5A: Reason Quantitatively GE5C: Reason Scientifically