FSCN4112
FSCN 4112 - Food Chemistry and Functional Foods (3 Cr.)
Food Science & Nutrition (11026)
TCOA - College of Food, Agricultural and Natural Resource Sciences
FSCN 4112 - Food Chemistry and Functional Foods (3 Cr.)
Course description
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants.
prereq: FSCN 3102, BIOC 3021
prereq: FSCN 3102, BIOC 3021
Minimum credits
3
Maximum credits
3
Is this course repeatable?
No
Grading basis
OPT - Student Option
Discussion
Lecture
Requirements
012915
Typically offered term(s)
Every Fall