FST 201

Food Chemistry & Biochemistry

University of California Davis · UGRD · Fall 2026

1 section

Catalog description

Course Description: Advanced topics in food chemistry and biochemistry, emphasizing the application of the basic principles of chemistry and biochemistry to food composition, properties, preservation and processing. Chemical structures, interactions, reaction mechanisms and experimental methods are stressed.

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Class #california_davis-4149Fall 2026UGRD4 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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