FNH_V 301
Food Chemistry
Chemical and physical properties and reactions of food constituents, including water, carbohydrates, proteins, lipids, minerals and vitamins. Prerequisite: Either CHEM_V 203 or CHEM_V 233.
Sources
- Course catalogue ↗2026-2027
Chemical and physical properties and reactions of food constituents, including water, carbohydrates, proteins, lipids, minerals and vitamins. Prerequisite: Either CHEM_V 203 or CHEM_V 233.