Chemistry of Food and Beverages

Catalog description

Class Hours: 3 Lab/Discussion: 0 Credits: 3 Prerequisite: None Corequisite: None Restriction: None Description: Introduces key concepts of general, organic, and biochemistry by their roles in foods and beverages. Discusses elements, molecules, organic functional groups, acids and bases, chemical reactions, gases, solutions, and food-related compounds such as carbohydrates, proteins, and fats.