FST 4261W - 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. Writing-Intensive courses must be passed with a C or higher to count towards the University’s 3-unit Writing Requirement.

Corequisite(s): FST 4261LW.
Prerequisite(s): Junior or senior standing, and C- or better in the following: FST 2250/FST 2250A or FST 1250, CHM 2010 or CHM 3150, and CHM 2010L or CHM 3150L.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
When Offered: Fall
Course Category: Major Required Course