FSTE 4120

Food Chemistry

New Mexico State University-Main Campus · UGRD · Fall 2026

1 section

Catalog description

Comprehensive study of the chemical and physiochemical properties of food constituents. Chemical changes involved in the production, processing, and storage of food products and basic techniques used to evaluate chemical and physiochemical properties of foods.

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Class #new_mexico_main_campus_2-FSTE4120Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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