Laboratory exercises investigating specific molecules, such as food acids, enzymes, pigments and flavors, and chemical interactions in foods, such as oxidation reactions, emulsion systems, and functional properties from a fundamental chemistry rather than an analytical perspective. ; CHEM 227; CHEM 237 or approval of department head or instructor Credit 1. 3 Lab Hours.
Laboratory exercises investigating specific molecules, such as food acids, enzymes, pigments and flavors, and chemical interactions in foods, such as oxidation reactions, emulsion systems, and functional properties from a fundamental chemistry rather than an analytical perspective. ; CHEM 227; CHEM 237 or approval of department head or instructor Credit 1. 3 Lab Hours.
