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Department of Food Science and Technology

CFAES

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. While subject to change, this class is offered every Autumn semester.

Course Level: 
Graduate
Undergraduate
Unit(s): 
3.0
Sample Syllabus: 
Semesters Offered: 
Autumn 2021
Autumn 2022
Autumn 2023
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus