Fundamentals of Food Chemistry (A)

3 credits · Undergraduate

An introductory study of the chemistry of food and food components. The emphasis will be on water, fats, proteins, and carbohydrates (and related compounds) with an overview of vitamins, minerals, and additives. Methods of analysis will be discussed in detail and this will be augmented by hands-on laboratory experiences with these analytic procedures. PREREQUISITES: CHMA 2000 EXCLUSIONS: This course may not be taken for credit by students who have credit for CHMA 3012 or FOOD 3012. FORMATS: Lecture | Lab