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 2020
Instructors: Simpson, Benjamin K (Fall)
3 lectures and one 3-hour lab
Prerequisite: FDSC 251