CHEM 2003A/B
ORGANIC AND BIOLOGICAL CHEMISTRY FOR FOOD SCIENCE
An overview of the properties and common reactions of selected functional groups and biomolecules, including carbohydrates, proteins, and lipids. Emphasis will be placed on the importance and application of organic chemistry in the food sciences.
Prerequisites & course information
Antirequisite(s): Chemistry 2213A/B, Chemistry 2223B, Chemistry 2273A, Chemistry 2283G . Prerequisite(s): Chemistry 1301A/B and Chemistry 1302A/B . Extra Information: 3 lecture hours, 1.5 laboratory hours (3 hours every other week). Enrollment limited to students registered in Foods & Nutrition, or by special permission of the Department of Chemistry. Course Weight: 0.50
Sources
- Course catalogue ↗2026-2027