Detailed Course Information |
Fall 2023
Apr 29, 2024 |
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| FDSC 808 - 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 808L Food Chemistry Lab
Prerequisite: Organic Chemistry I with Lab and either Principles of Biochemistry with Lab or CHEM 301/301L Biochemistry I with Lab.
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: Graduate Level Course, Coordinated Program Dietetics, Food Sci & Nutrition Sci Restrictions: May not be enrolled in one of the following Levels: Undergraduate Corequisites: FDSC 808L |
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