FST 4261 - Food Chemistry (3)

Chemical, physical and functional properties of major and minor food components. Major components include water, carbohydrates, proteins, lipids and minor components include pigments, enzymes, vitamins, minerals and food additives. Chemical changes occurring to food components during processing and storage of foods. 3 hours lecture.

Prerequisite(s): C- in FST 1250, FN 121, or FST 125; C- or better in CHM 2010, CHM 3150, CHM 201, or CHM 316; C- in CHM 2010L, CHM 3150L, CHM 250L, or CHM 317L; C- in CHM 2010 or CHM 3150; and C- in CHM 2010L or CHM 3150L.
Corequisite(s): FST 4261L.
Component(s): Lecture
Contact Hour(s): 3 hours lecture.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once