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

View on University Catalog

All Instructors

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

This total also includes data from semesters with unknown instructors.

297 students
SNWFDCBA

  • 3.82

    /5

    Recommend

  • 4.09

    /5

    Effort

  • 4.04

    /5

    Understanding

  • 3.95

    /5

    Interesting

  • 3.92

    /5

    Activities
      Contribute on our Github

      Gopher Grades is maintained by Social Coding with data from Summer 2017 to Fall 2024 provided by the Office of Institutional Data and Research

      Privacy Policy