FSCN4112: Food Chemistry and Functional Foods

3 Credits

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

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B+ Average (3.421)Most Common: A (39%)

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297 students
SNWFDCBA

  • 5.08

    /6

    Recommend

  • 5.17

    /6

    Effort

  • 5.18

    /6

    Understanding

  • 5.17

    /6

    Interesting

  • 5.00

    /6

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