Detailed Course Information |
Fall 2016
Apr 19, 2024 |
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| FDSC 808 - Food Chemistry |
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A study of the chemistry of food constituents and the chemical and biological changes occurring in foods during storing and processing. The approach is from a cellular and molecular level. Students are required to enroll in the corresponding laboratory (4 hours).
Prerequisites: An undergraduate course in Organic Chemistry I and in Biochemistry I or permission of the instructor.
1.000 Credit hours 4.000 Lecture hours Levels: Graduate, Non-Matriculated, Post-Baccalaureate Tchr Lcnse Schedule Types: Lecture/Lab, Lecture, Lab, Independent/Directed Study, Lecture Chemistry & Food Science Department Restrictions: May not be enrolled in one of the following Levels: Undergraduate |
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