ANSC 5641
Food Chemistry
University of Connecticut-Avery Point · UGRD · Fall 2026
1 section
Catalog description
Chemical, physical and biological changes in foods and food macromolecules that occur during processing and storage that affect texture, color, flavor, stability and nutritive qualities. Field trips may be required.
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001
Availability not recently verifiedClass #connecticut_avery_point-4732Fall 2026UGRD3 credits
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