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. ; CHEM 227; CHEM 237 or approval of department head or instructor 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. ; CHEM 227; CHEM 237 or approval of department head or instructor Credits 3. 3 Lecture Hours.
