FDSCI 815

Advanced Food Chemistry

Kansas State University · UGRD · Fall 2026

1 section

Catalog description

Relationship of chemical composition to properties and to physical and chemical stability of foods. Chemical reactions will be covered extensively. Special attention will be given to dairy and poultry products, red meats, vegetables, and cereal grains.

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Class #kansas_2-3606Fall 2026UGRD- credits

Days & times: No scheduled meeting time
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Instructor: Staff

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