CHEM 3360

Food Chemistry

Inter American University of Puerto Rico-Aguadilla · UGRD · Fall 2026

1 section

Catalog description

Study and state of dispersion of the components of foods: water, carbohydrates, proteins, lipids, enzymes, inorganic nutrients and those responsible for color and flavor. Study of the toxicology of compounds inherent to foods and those that are generated by means of their processing.

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Class #inter_american_puerto_rico_aguad-0400Fall 2026UGRD3 credits

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Instructor: Staff

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