FDSC 43004 — Food Chemistry
Water, carbohydrates, lipids, proteins, vitamins, and minerals in foods; biochemical and functional properties, enzymes, food additives (emulsifiers, pigments, colors, flavors, preservatives, and sweeteners) and texture as related to properties in food systems and during processing. Lecture 3 hours, laboratory 3 hours per week. Corequisite: Lab component. Prerequisite: CHEM 14203 and CHEM 14201 and CHEM 26103 and CHEM 26101 or ( CHEM 36053 and CHEM 36051 ). (Typically offered: Fall)
Prerequisites: CHEM 14203, CHEM 14201, CHEM 26103, CHEM 26101, CHEM 36053, CHEM 36051