— Food Chemistry & Biochemistry

Prerequisites & course information

Course Description: Advanced topics in food chemistry and biochemistry, emphasizing the application of the basic principles of chemistry and biochemistry to food composition, properties, preservation and processing. Chemical structures, interactions, reaction mechanisms and experimental methods are stressed. Learning Activities: Lecture 4 hour(s). Enrollment Restriction(s): Restricted to Food Science graduate level standing or consent of instructor. Grade Mode: Letter. Learning Activities: Lecture 4 hour(s). Enrollment Restriction(s): Restricted to Food Science graduate level standing or consent of instructor. Grade Mode: Letter.