— Physical Chemistry of Foods

Prerequisites & course information

Course Description: Fundamental principles of chemistry and physics are applied to a study of changes in water binding properties and activity, changes in proteins, nutrients, toxic constituents, and other compounds during storage, heating, freezing, dehydrating, and concentrating of food materials. Learning Activities: Lecture 3 hour(s), Discussion 1 hour(s). Grade Mode: Letter. Learning Activities: Lecture 3 hour(s), Discussion 1 hour(s). Grade Mode: Letter.