FDSC 4170 - Food Chemistry I

Spring. 3 credits. S-U or letter grade option.

Prerequisite: CHEM 1570 or BIOMG 3300 or BIOMG 3310.

J. W. Brady.

Covers the chemistry of foods and food ingredients. Discusses the chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components and additives in the context of their interactions and functional roles in foods.