FSCN4112

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FSCN 4112 - Food Chemistry and Functional Foods (3 Cr.)

Food Science & Nutrition (11026) TCOA - College of Food, Agricultural and Natural Resource Sciences

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

Minimum credits

3

Maximum credits

3

Is this course repeatable?

No

Grading basis

OPT - Student Option

Discussion

Lecture

Requirements

012915

Fulfills the writing intensive requirement?

No

Typically offered term(s)

Every Fall