FST 4261L - Food Chemistry Laboratory (1)

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.

Prerequisite(s): C- in FST 1250, FN 121, or FST 125; C- 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 4261.
Component(s): Laboratory
Contact Hour(s): 1 three-hours laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once