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|NUT 312 - Food Chemistry|
This course explains how macrocomponents and microcomponents react in foods; chemical and physical reactions and their impact on food quality during postharvest, postmortem, storage and processing; food additives and texture as related to properties in food. Pre-requisite: CHM310 or CHM 311.[3-0, 3 cr.].
3.000 Credit hours
3.000 Lecture hours
Schedule Types: Lecture, Tutorial
Natural Sciences Department