FSTC 312

Food Chemistry

Texas A&M University · UGRD · Fall 2026

1 section

Catalog description

Credits 3. 3 Lecture Hours. The fundamental and relevant chemistry and functionality of the major food constituents (water, carbohydrates, lipids, proteins, phytochemical nutraceuticals) and study of food emulsion systems, acids, enzymes, gels, colors, flavors and toxins. Prerequisite: FSTC 201 ; CHEM 227 and CHEM 237 , or CHEM 257 or approval of instructor.

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Class #texas_am-4117Fall 2026UGRD

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