FDSC 6170
Food Chemistry
Cornell University · UGRD · Fall 2026
1 section
Catalog description
Covers the chemistry of foods and food ingredients. Discusses the chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components and additives in the context of their interactions and functional roles in foods.
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #cornell_2-FDSC6170Fall 2026UGRD3 credits
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