Food Chemistry

FDSCTE 5600
Describe the sources and compositions of food components. Develop a relationship between the composition of the individual food components and their chemical and physical properties. Understanding the chemistry of food components during processing and storage. Prereq: 2400 and Chem 2510, or Grad standing. Prereq or concur: Biochem 4511.
Course Level: 
Graduate
Undergraduate
Unit(s): 
3.0
Sample Syllabus: 
Semesters Offered: 
Autumn 2019
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus