FDSC 305 Food Chemistry 2

3 credits · Food Science&Agr.Chemistry · Faculty of Agric Environ Sci · Offered: Fall

A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing.

Prerequisites

FDSC 251

Prerequisite courses: FDSC 251

Courses that need FDSC 305

FDSC 400
FDSC 516
FDSC 540

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