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|CHEM 808 - Food Chemistry|
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
Schedule Types: Independent/Directed Study, Lecture
Chemistry & Food Science Department