FDE313Undergraduate
Food Chemistry
Printed in the catalogue as FOOD CHEMISTRY
Course content
Chemistry major and minor components of food materials. Effects of changes in the chemical properties of food components on their functional, nutritional and physical properties. Inter-and intramolecular associations and their functions. Complex enzymatic and chemical relations involving food components and the effect of these reactions on the properties of food systems.
Where it sits in a curriculum
Programs whose published curriculum lists this course, and the term it falls in. Your own curriculum is the one that counts.
- Food EngineeringYear 3, Fall semester
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