FST 420/420L - Food Chemistry I (3/1)

Chemical characteristics of food and its main components. Chemical changes during food processing and storage. Functions of food additives and other ingredients.

Prerequisite(s): C or better in FN 121/121L or FST 125, C- or better CHM 201/CHM 250L or CHM 316/CHM 317L, and C or better in CHM 321/321L.
Concurrent: Concurrent enrollment required.
Component(s): 3 lectures. 1 three-hour laboratory.