Food Chemistry

FDSCTE 5600

Chemical, physical and functional properties of foods and effects of processing on those constituents using an array of chemical, biochemical and instrumental technologies in accordance with current food industry and regulatory agency practices. Prereq or concur: 2400 (401) and Chem 2510, or Grad standing. Not open to students with credit for 605.

Course Level: 
Graduate
Undergraduate
Unit(s): 
3.0
Sample Syllabus: 
Semesters Offered: 
Autumn 2019
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus