Chemistry of the major components of foods such as proteins, lipids, carbohydrates and of the minor components such as enzymes, vitamins and various additives and their relationships to food stability and degradation. Includes: Experiential Learning Activity Prerequisite(s): FOOD 1001, FOOD 2001, CHEM 2204, BIOC 2200. Lectures three hours a week and laboratory three hours a week. [0.5 credits]
Chemistry of the major components of foods such as proteins, lipids, carbohydrates and of the minor components such as enzymes, vitamins and various additives and their relationships to food stability and degradation. Includes: Experiential Learning Activity Prerequisite(s): FOOD 1001, FOOD 2001, CHEM 2204, BIOC 2200. Lectures three hours a week and laboratory three hours a week. [0.5 credits]
