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 2020
Current Instructors:
Instruction Modes:
In Person
Campuses:
Columbus
Program area(s):
Course Subject: