FSCN 4112: 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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B+ Average (3.429)Most Common: A (37%)

This total also includes data from semesters with unknown instructors.

269 students
SNWFDCBA
  • 3.82

    /5

    Recommend
  • 4.09

    /5

    Effort
  • 4.04

    /5

    Understanding
  • 3.95

    /5

    Interesting
  • 3.92

    /5

    Activities


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