FN 425
Food Chemistry
University of Wisconsin-Stout · UGRD · Fall 2026
1 section
Catalog description
Chemical structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients and food additives; chemical reactions of food components during processing, storage and utilization. Prerequisite: take FN-240
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #wisconsin_stout-1132Fall 2026UGRD3 credits
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