FDSC 4170

FDSC 4170

Course information provided by the Courses of Study 2015-2016.

Covers the chemistry of foods and food ingredients. Discusses the chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components and additives in the context of their interactions and functional roles in foods.

When Offered Spring.

Prerequisites/Corequisites Prerequisite: CHEM 1570 or BIOMG 3300 or BIOMG 3310.

Course Attribute (CU-SBY)

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Syllabi: none
  •   Regular Academic Session. 

  • 3 Credits Stdnt Opt

  •  1868 FDSC 4170   LEC 001

  • Prerequisite: CHEM 1570 or BIOBM 3300 or BIOBM 3310.