FSHN 416

fall 2005

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Food Chemistry Laboratory

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Credit: 2 hours.

(FSHN 316) Chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components/additives are discovered in the context of their interactions and functional roles in foods. Prerequisite: CHEM 232 and CHEM 233 and concurrent enrollment in FSHN 414.

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