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Framingham State University



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Summer 2012
Sep 05, 2015
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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

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