FS 400
Food Chemistry and Analysis
South Dakota State University · UGRD · Fall 2026
1 section
Catalog description
A study of the chemical properties of basic food constituents and chemical changes occurring during storage and processing of foods. Principles and techniques of physical and chemical analysis of food products. Proximate analysis of moisture, protein, lipid, and carbohydrates and chemical or instrumental analysis of vitamins, minerals and food additives. Prerequisites: FS 101 and ( CHEM 108 or CHEM 326 ). Notes: Fall.
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Availability not recently verifiedClass #south_dakota-FS400Fall 2026UGRD3 credits
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