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.

Prerequisite(s): C- or better in the following: FST 2250/FST 2250A, or FST 1250 or FST 125 in curriculum year 20-21 and prior; CHM 2010, CHM 3150, CHM 201, or CHM 316; and CHM 2010L, CHM 3150L, CHM 250L, or CHM 317L.
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
Course Category: Major Course