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FDSC 305 Food Chemistry 2 (3 credits)

Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)


Food Science : 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.

Terms: Fall 2012

Instructors: Benjamin K Simpson (Fall)

  • Fall
  • 3 lectures and one 3-hour lab
  • Prerequisite: FDSC 251