CHEM 3360
Food Chemistry
Inter American University of Puerto Rico-San German · 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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001
Availability not recently verifiedClass #inter_american_puerto_rico_san_g-0400Fall 2026UGRD3 credits
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