Detailed Course Information |
Fall 2020
Apr 29, 2024 |
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| CHEM 808 - Food Chemistry |
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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.
Prerequisites: 33.207 Organic Chemistry I and either 33.301 Biochemistry or 33.302 Biochemistry I-Structures, Mechanisms and Analysis.
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 Course Attributes: Nutrition Science Restrictions: May not be enrolled in one of the following Levels: Undergraduate |
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