Jul 12, 2020  
2017-2018 Undergraduate Bulletin 
    
2017-2018 Undergraduate Bulletin [ARCHIVED]

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FN-425 Food Chemistry


(3 cr.)
Repeatable for Credit: No
Chemical structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients and food additives; chemical reactions of food components during processing, storage and utilization.
Prerequisite: take FN-240 



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