FSHN 414

fall 2012

All Classes

Food Chemistry

Credit: 3 hours.

Examines the chemical aspects of major food components; water, carbohydrates, proteins, and lipids; properties of pigments, salts, and food dispersions. Undergraduate Food Science majors must enroll concurrently in FSHN 416. Prerequisite: CHEM 232 and CHEM 233.

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Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor