Detailed Course Information |
Fall 2023
Dec 21, 2024 |
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| FDSC 408 - Food Chemistry |
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An introduction to chemical phenomena that dictate food quality, safety, and nutrition. Reactions and molecular behavior of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods are studied in the context of processing, storage, and safety. The laboratory provides opportunities for students to observe, explore, and manipulate model food systems. Students are required to enroll in the corresponding laboratory (4 hours).
Corequisite: FDSC 408L Food Chemistry Lab
Prerequisite: CHEM 300/300L Principles of Biochemistry with Lab or CHEM 301/301L Biochemistry I with Lab or permission of the instructor.
1.250 Credit hours 4.000 Lecture hours Levels: Non-Matriculated, Post-Baccalaureate Tchr Lcnse, Undergraduate Schedule Types: Lecture/Lab, Lecture, Lab, Independent/Directed Study, Lecture Chemistry & Food Science Department Course Attributes: Undergraduate Level Course, 4 hour/wk laboratory component Restrictions: May not be assigned one of the following Student Attributes: DGCE Student Corequisites: FDSC 408L Prerequisites: PREREQ for FDSC 408 General Requirements: ( Course or Test: CHEM 300 May not be taken concurrently. ) or ( Course or Test: CHEM 301 May not be taken concurrently. ) or ( May not be taken concurrently. ) or ( May not be taken concurrently. ) |
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