FSTE 5120

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. Additional work required at the graduate level.

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Class #new_mexico_main_campus_2-FSTE5120Fall 2026UGRD3 credits

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Instructor: Staff

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