Chemistry and Analysis of Food 4 Credits. 3 Lecture Hours. 3 Lab Hours

Catalog description

A course on food chemistry with emphasis on the functional properties and reactions of the major food components: carbohydrates, lipids, proteins, and water. Topics include: understanding the effect of chemical changes on the characteristics of food, using analytical and instrumental techniques to investigate food constituents and properties, and developing laboratory skills. Prerequisites: CHE 111 and MAT 151 (minimum grade C for both), and instructor consent View Sections