FCS 345 - Food Chemistry

When Offered: F, S, SS

3 Credit(s)
2 Lecture Hour(s)
2 Lab Hour(s)

This course is the study of food components, their interactions and reactions with emphasis on The relationship between the composition of the individual food components and their chemical and physical properties, and the chemical reactions of food components during processing and storage.

Prerequisite(s): CHEM 221, CHEM 223.