FDST 301

Chemistry of Food

University of Nebraska-Lincoln · UGRD · Fall 2026

1 section

Catalog description

Emphasizes essential principles of chemistry and their application to food systems. Covers the molecular properties of food components (proteins, carbohydrates, and lipids) and their chemical reactions. Provides understanding of how chemistry impacts food quality and contributes to wellness.

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Class #nebraska_lincoln-FDST301Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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