NFS 335 - Food Chemistry

Units: 3
When Offered: Fall
This course provides an introduction to theories on the molecular bases of chemical phenomena that dictate the behavior of foods. This is an integrated lecture and lab course. Laboratory sections will provide opportunities for students to observe, manipulate, and explore model food systems. The emphasis is on the major food components (water, lipids, proteins, and carbohydrates) and how these food components behaves under conditions of particular relevance to food processing.
Grade Type: Letter Grade
Prerequisite(s): CHE 115 and NFS 101