FST 426/426L - Food Chemistry II (3/1)

Chemical characteristics of major food commodities. Chemical changes during processing and storage of specific food groups. Chemical changes associated to specific food processing methods. Chemistry of food spoilage.

Prerequisite(s): C- or better in FST 420/420L.
Concurrent: Concurrent enrollment required.
Component(s): 3 lectures. 1 three-hour laboratory.