Food Composition and Function

FDSCTE 4600
The purpose of this course will be to provide students a comprehensive introduction to the diverse and modern topics in Food Composition and Function. At the end of the course, students should have clear understanding of the macro-components of foods, understand basic food chemistry principles, and understand the composition-function relationship in foods. Prereq: Biology 1101 or 1113, and Chem 1110 or 1210.
Course Level: 
Undergraduate
Unit(s): 
2.0
Semesters Offered: 
Autumn 2019
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus