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: 3102, BIOC 3021
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All Instructors
B+ Average (3.429)Most Common: A (37%)
This total also includes data from semesters with unknown instructors.