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. Prerequisite(s): FOOD 2001, CHEM 2203, BIOC 2200, BIOL 2303.Lectures three hours a week, laboratory three hours a week.
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. Prerequisite(s): FOOD 2001, CHEM 2203, BIOC 2200, BIOL 2303.Lectures three hours a week, laboratory three hours a week.