FDSC 4180 - Food Chemistry II

Fall. 3 credits. S–U or letter grade option.

Prerequisite: FDSC 4170.

J. Brady, C. Y. Lee, C. I. Moraru, and J. M. Regenstein.

Discusses the chemical composition of several food groups (meats, fruits, vegetables, and dairy) and describes the chemical reactions and changes that take place during processing and storage, as well their effects on the quality and nutritional characteristics of these foods.